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Grape Chutney recipe

This delicious fruited grape chutney goeswell with roasted or grilled meats, poultry and seafood. Or fora delicious appetizer, spoon it over a block of softened creamcheese and serve with crackers.

Recipe: Grape Chutney

1 pound California seedless grapes2 fresh nectarines or peaches, peeled,pitted and sliced*1 whole lemon (peel included), seededand chopped1 1/2 cups granulated sugar1 1/4 cups white vinegar1 cup chopped onion1 clove garlic2 teaspoons salt1 teaspoon minced gingerroot1 teaspoon curry powder

  • Place all ingredients in heavy saucepan.Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixturethickens and lemon is tender; stir occasionally.
  • Pour into hot sterilized jars to within1/2 inch of tops. Seal according to jar manufacturer’s directions.Place jars on rack in canner. Process 10 minutes in boiling waterbath with boiling water two inches above jar tops. Remove jarsfrom canner. Place on thick cloth or wire racks; cool away fromdrafts.
  • After 12 hours, test lids for proper seal;remove rings from sealed jars.

    Makes 3 (8-ounce) jars.

    Grape Chutney and Cheese: Place 8 ounces cream cheese on small servingplate. Spoon 8 ounces Grape Chutney over top. Serve with crackersor toasted bagels. Makes 20 to 24 appetizer servings.

    *1 (16-ounce) can peaches, drained maybe substituted.

    Recipe provided courtesy of CaliforniaTable Grape Commission.


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  • Comments

    1 Comment


    The combination of roasted cauliflower, roasted grapes and rosemary comes from one of my earliest recipes , that actually got picked up by Food Wine Magazine this year, part of their January 2015 issue . It was pretty exciting to find it snuggled amongst the pages, thanks to an Instagram friend spotting it. So great to hear Cindy! Had you ever roasted fruit before? I find myself doing it more and more these days. Thanks for sharing that you enjoyed this dish.

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