Red Grape Chutney
Spoonsparrow’s Red Grape Chutney offers a delightful alternative to the exotic mango chutney.
Ingredients
- 200 g red onions (3 red onions)
- 2 Garlic cloves
- 5 sprigs thyme
- 1 sprig rosemary
- 80 ml red wine vinegar
- 50 g coconut blossom sugar
- 500 g blue grapes
- Salt
- black pepper
Instructions
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1.
Peel the onions, halve them and cut into wedges. Peel the garlic and slice it.
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2.
Wash the thyme and rosemary, pat dry, and remove the leaves or needles.
-
3.
Add the vinegar, coconut blossom sugar, onions, garlic, and herbs to a pot. Bring to a boil once, then cover and simmer over medium heat for about 15 minutes.
-
4.
Meanwhile, wash the grapes, halve them and remove the seeds.
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5.
Add the grapes to the onion mixture, bring to a boil, then cover and cook on low heat for 15 minutes.
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6.
Season the chutney with salt and pepper. Immediately pour the boiling hot mixture into clean jars. Seal, invert, and let stand head‑up for 10 minutes. Revert the jars and allow them to cool.
