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
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.
GRAPE AND POMEGRANATE DIPIf the Grape Chutney recipe was useful and interesting, you can share it with your friends or leave a comment.