Ginger Grape Chutney Recipe - Vegetarian Times

Ginger Grape Chutney

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Ginger-Grape-Chutney_0.jpg

Instead of cranberry sauce try this zippy chutney that can be served warm or cold.

  • 3Servings

Ingredients

  • 4 cups halved grapes (about 1 lb.)
  • 1 cup diced red onion (1 small)
  • 1/4 cup finely chopped candied ginger
  • 2 Tbs. white balsamic vinegar
  • 1 Tbs. olive oil

Preparation

1 | Preheat oven to 375°F. Line large baking sheet with parchment paper, and spray with cooking spray.

2 | Combine all ingredients in medium bowl, and season with salt and pepper, if desired. Spread mixture in single layer on prepared baking sheet.

3 | Roast 30 minutes, stirring halfway through, or until grapes start to caramelize and juices begin to evaporate. Cool 10 minutes, then transfer to bowl.

4 | Purée 1/2 cup grape mixture in blender, and stir purée into remaining chutney. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 14
  • Carbohydrate Content: 3 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 2 g