Best 3 Balsamic Fig Chutney With Roasted Grapes Recipes

Embark on a culinary journey as we explore the enticing world of balsamic fig chutney with roasted grapes, a delectable condiment that captivates taste buds and elevates meals to new heights. This versatile creation, born from the harmonious blend of sweet figs, tangy balsamic vinegar, and caramelized grapes, offers a delightful balance of flavors that complements an array of dishes. With its rich, complex taste and beautiful color, balsamic fig chutney with roasted grapes promises to transform even the simplest meal into an extraordinary culinary experience.

Here are our top 3 tried and tested recipes!

BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES

Balsamic Fig Chutney with Roasted Grapes image

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

Ingredients

2 cups stemmed seedless red grapes
2 teaspoons extra-virgin olive oil, divided
1 orange
3 garlic cloves, minced
2 cups water
2 black tea chai tea bags
1 pound dried Calimyrna figs, stemmed, quartered
12 pitted large black olives, quartered
12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)
2 green onions, thinly sliced
2 tablespoons aged balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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.

BALSAMIC ROASTED GRAPES

Balsamic Roasted Grapes image

A surprisingly delicious treat! Easy to make, and a hit with everyone who has tried them! Pairs well with wine and cheese.

Provided by Olivia

Categories Appetizers and Snacks Fruit

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups red or green grapes
olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.8 g, Fat 5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 13.8 g

ROASTED GRAPE CHUTNEY

Roasted Grape Chutney image

This recipe for chutney turns grapes into a sweet and tangy side dish to compliment your Thanksgiving roasts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 cup seedless red grapes, cut in half
1 cup seedless green grapes, cut in half
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon kosher (coarse or sea) salt
1/4 teaspoon pepper

Steps:

Heat oven to 425°F. Line cookie sheet with foil.
In medium bowl, stir together all ingredients. Spread mixture in single layer on cookie sheet.
Bake 20 minutes or until grapes begin to shrivel. Cool 30 minutes. May be stored in refrigerator up to 3 days.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

Tips:

Choose ripe, fresh figs: The quality of your figs will greatly impact the flavor of your chutney, so be sure to select ripe, plump figs that are free of blemishes.
Roast the grapes before adding them to the chutney: Roasting the grapes intensifies their flavor and gives them a slightly caramelized texture that complements the figs perfectly.
Use a good quality balsamic vinegar: The balsamic vinegar is a key ingredient in this chutney, so be sure to use a good quality vinegar that has a rich, complex flavor.
Let the chutney simmer for at least 30 minutes: This will allow the flavors to meld and develop, resulting in a more delicious chutney.
Store the chutney in a sterilized jar: This will help to preserve the chutney and keep it fresh for up to 6 months.

Conclusion:

Balsamic fig chutney with roasted grapes is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for serving with grilled meats, cheeses, or crackers. It can also be used as a glaze for roasted vegetables or as a dipping sauce for fruit. No matter how you choose to enjoy it, this chutney is sure to please your taste buds.