BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES
Provided by Andrew Schloss
Categories Condiment/Spread Sauce Tea Olive Onion Stew Low Fat Vegetarian Low Cal Dried Fruit Fig Fall Winter Low Cholesterol Grape Simmer Bon Appétit
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
- Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.
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Shahram Bashir
[email protected]Thanks for sharing this recipe! I'm always looking for new chutney recipes to try.
Shafeek Mohammed
[email protected]I can't wait to try this chutney! It looks delicious and I love the combination of flavors.
Yama Yamani
[email protected]This chutney is a great gift idea. I made a batch for my friends and family for Christmas and they all loved it.
Muganda Fidel
[email protected]I've made this chutney several times now and it's always a hit. It's the perfect balance of sweet, tart, and savory.
Rose Sereka
[email protected]This chutney is a great way to add a pop of flavor to your favorite dishes. I love it on sandwiches, salads, and even grilled chicken.
hasnain bukhari
[email protected]I'm not a big fan of figs, but I loved this chutney! The sweetness of the grapes and the tanginess of the balsamic vinegar balanced out the flavor of the figs perfectly.
Obaidil Hossain
[email protected]This chutney is so easy to make! I just threw all the ingredients in a pot and let it simmer. It's a great recipe for busy weeknights.
Its Ok
[email protected]I love the combination of flavors in this chutney. The figs and grapes are sweet and juicy, while the balsamic vinegar adds a nice tanginess. I also love the addition of the walnuts, which add a nice crunch and texture.
Joseph Huebert
[email protected]This is a great recipe for using up leftover figs and grapes. I had a bunch of both in my fridge, and this chutney was the perfect way to use them up. It's a delicious and versatile condiment that I'll definitely be making again.
Mooira Romans
[email protected]I made this chutney for a party and it was a big hit! Everyone raved about the flavor. I served it with crackers and cheese, and it was the perfect appetizer.
Sa'ad Mohammed
[email protected]This chutney is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious. I especially love the way the balsamic vinegar mellows out the sweetness of the figs and grapes.
Musa kazim hussain
[email protected]I followed the recipe exactly and it turned out great! The chutney is thick and flavorful, with a nice balance of sweet and tangy. I love the pop of color from the roasted grapes.
althaf althaf
[email protected]This is my new favorite chutney! It's so versatile - I've used it on sandwiches, salads, and even ice cream. The combination of figs, grapes, and balsamic vinegar is just perfect.
Oguntolu Azeezat
[email protected]This is a really unique and delicious chutney. I've never had anything like it before. The roasted grapes add a nice touch of sweetness and smokiness. I can't wait to try it with different types of cheese and crackers.
Parbat Grx
[email protected]This balsamic fig chutney with roasted grapes is an explosion of flavors! The sweetness of the figs and grapes pairs perfectly with the tanginess of the balsamic vinegar. I love the addition of the walnuts, which add a nice crunch and texture. I serv