Onion and Grape Chutney

You know how once in a while you run into a food that just turns you on your head?  This “grape spread” as the woman called it did just that.  I was in a consignment shop of all places and the woman who worked there brings out this dish with some crackers and urged me to try it.  I had to find out how she did this.  The grapes were still round although not firm and the flavor just kept on coming.  This is not a very pretty dish, but the flavor – oh my!  To pretty it up you could sprinkle some chopped hazelnuts on top with some chives perhaps.

Onion & Grape Chutney

Heat the oven to 450F.

Mix about 1 pound of grapes (removed from stems) with 1 Large Sweet Onion cut into thin slices with a small amount of olive oil.  Place this onto a non-stick baking pan and roast for about 35-45 minutes or until everything is brown stirring the mixture every 15 minutes or so.

Remove from the oven and mix in a large bowl about 2 Tablespoons really good Barrel Aged Balsamic Vinegar ( some salt and pepper.  Allow to cool.

We served this with Rogue River Blue Cheese from the Rogue Creamery in Central Point, Oregon and toast points.

Chef Constance

If anyone tries this, let me know what you think.  I never would have thought to use grapes like this.  Yummmmmm

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2 Comments

  1. Preena said,

    November 12, 2010 at 1:21 am

    I never thought to use grapes in a chutney either! I’m thinking of making your recipe a little spicy – grapes + onion + Curry Masala chutney. Excited to try!

    • November 12, 2010 at 1:26 am

      Let me know if this works with the curry Masala. That sounds really good. Thanks for sharing.


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