Sweet, rich, tangy and wonderfully fragrant, this terrific black grape chutney is an absolute joy!
It’s easy to make too! If you’ve never made chutney before, you’re in for a treat. If you’re a chutney-buff, this is a flavor combo you have you try!
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Black grape and rosemary chutney recipe
You’ve got to love a good chutney! Divine when served with cheese, a showstopper when spread over your favorite sandwich, it really does add so much character to so many different foods.
Homemade chutney takes things to another level! There’s something so very satisfying about whipping up your own chutney, jarring it yourself and adding any little decorations to really make it personal.
Traditional chutneys are great, don’t get me wrong. Still, once in a while, you want something special, with flavors that you may not have experienced before.
This is definitely one of those chutneys!
What are the best apples to use?
The best kind of apples for this recipe are tart cooking apples. Something like a Bramley apple or Granny Smith apple would be ideal.
Does this chutney need to mature?
Every chutney is different. Some are good to go pretty much right away, while others need time for the flavors to develop and blend together.
This black grape and rosemary chutney needs a good month to mature. It will really help to intensify the flavors, particularly the rosemary, which will really come to the foreground.
You can, of course, leave this chutney to mature for longer. You’ll get an even more intense flavor.
How do you store this chutney?
You’ll need to store this chutney in a cool, dark place. Once opened, transfer it over to the refrigerator.
How long does black grape and rosemary chutney last?
Once properly sealed in steralized jars and before you open it, you’ll be able to store this chutney for up to 18 months.
Once opened and kept in the fridge, this chutney will last for around a month.
What can I serve with grape chutney?
For me, the very best thing to serve with chutney is cheese. The two are an absolute marriage made in heaven.
I’m thinking a mature Cheddar or any kind of hard cheese with a rich flavor. Soft cheese works well too, of course. So, go with your tastes and enjoy!
Also, it doesn’t get much better than when chutney is spread liberally across your favorite sandwich.
Here are a few more suggestions:
- Warmed with a bit of butter with roast pork
- Avocado
- Blue cheese
- Chicken, turkey or lamb
- Hard cheese
- Peanut butter
- Walnuts or other nuts
More delicious chutneys
If this chutney recipe has got you hooked, you won’t want to miss out on my other chutney recipes. Here’s just a select few of some of my best:
- Dried apricot chutney
- White grape and mint chutney
- Strawberry chutney
- Grape chutney
- Apricot chutney
- Mrs Balls chutney
- Nectarine Chutney
- Kumquat chutney
- Rhubarb Chutney
How would you enjoy black grape chutney?
Print📖 Recipe
Black Grape Chutney with Rosemary
- Total Time: 1 hour 30 minutes
- Yield: 1.2kg (2½ lb)
- Diet: Vegan
Description
Learn to make this easy delicious homemade Black Grape Chutney with Rosemary. Best served as part of a cheeseboard, and even meat!
Ingredients
- 900g (2lb) black seedless grapes, chopped
- 900g (2lb) apples, peeled, cored and finely chopped
- 450g (2 ¼ cup) granulated sugar
- 500ml (2 cups) red wine vinegar
- 1g (1 tsp) fresh rosemary leaves, finely chopped
- 1 lime, juice and zest
- 1g (¼ tsp) salt
Instructions
- If the grapes are on the larger side, halve them.
- Place the grapes and apples in a large heavy bottomed pan with the sugar, vinegar and rosemary, then bring slowly to the boil.
- Reduce the heat to a gentle simmer and cook for 45 minutes, or until the fruit is soft and the chutney on the thick side.
- Stir in the lime juice, zeste and salt.
- Cook for another 15 minutes, or until the chutney is thick.
- Tip the chutney into freshly sterilised jars, then cover and seal.
- Leave to mature for at least 1 month before eating. Enjoy!
Notes
- 900g of grapes are approximately 6 cups.
- Tart cooking apples, such as Bramleys, are preferred in this recipe.
- Go easy on the rosemary. You can add more but keep in mind it’s quite a pungent herb and when the chutney matures for a month, stronger flavours will develop. If you're looking for a recipe to use up the remaining rosemary, try these Confit potatoes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 20g
- Calories: 48
- Sugar: 11.3 g
- Sodium: 7.5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12.2 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Traci says
Wow the flavors in this were amazing! Served it with some cheese and crackers and it got rave reviews. Thank you so much!
Shelby says
This chutney is delicious with some feta on a cracker! I also didn't realize it could last so long, amazing!
Sharina says
Added this black grape chutney to our charcuterie board and it was one of the favorites! It was so rich and tangy! So impressive!
Janice says
I love how this black grape chutney took every cheese and cracker to the next level! I would definitely try your other suggestions!
Claire says
I made this a couple of months back while we had a glut of grapes.
Yesterday we opened our first jar!
YUM!!
It was so delicious, I loved the hint of rosemary.
We served it on a cheese board with friends and they loved it too.
Went really well with the blue cheese and also the creamy goats cheese.
Patricia Barrett says
This would be perfect with a nice selection of cheese and crackers.
John Williams says
On cheese and biscuits.
A.E. ADKINS says
With cheese & fresh crusty bread
Emma Davison says
With cheese and crackers
Janice Holden says
With a selection of cheeses especially Mrs Butlers Lancashire tasty
Tina H says
I'd love to try the Black grape and rosemary chutney with cheese and crackers
Leanne Baker says
I Would Havr It With Cheese And Crackers
Sheena Read says
I would enjoy Black Grape Chutney with any cooked meat.
Natalie Crossan says
With cheese and crackers!!
Mrs Louise McGhee says
I'd eat this on a lovely big ploughmans as such, with thick white bread and nice slices of a good, strong cheddar
Eileen Hindley says
With extra mature cheddar cheese on a crusty baguette
Paul Bell says
With a Ploughman's Lunch
Debra Walker says
Definitely would love it on Toast
Kelly Roxanne Smith says
I’d have it with black pepper crackers, mature cheddar and grapes thanks ❤️💋💖 yum
Deborah Preston says
With cheese and crackers
Sam Bresnahan says
I'd put these on my rosemary cracker breads, can't think of anything more delicious to pop on it!
Deirdre M says
I would love to try this with a cheeseboard and cracker selection!
JAMES HOLYLAND says
Never tried it so not sure!
Ruth Amy Wollerton says
I would use it with homemade Rosemary bread, mozzarella and Prosecco.
Stef Acaster says
I would like this with cheese and crusty bread.
Tasmeena Maharaj says
That would be amazing with some sourdough crackers and aged cheddar.
Jeanette Swift says
With a good vintage cheddar and good old fashioned cream crackers.
Emma Louise Elliott says
I’d love to try it with a selection of different cheeses and crackers x
Gareth Owens says
With some strong cheese and Ritz crackers
Tracey Belcher says
I would enjoy Black Grape Chutney with some of my home baked bread and a delicious cheese board
Angela Macdonald says
This sounds like it would be great with mozzarella sticks, or strong cheese and salad
Nadine says
I would enjoy the black grape chutney as part of a cheese board, with my favorite cheeses, olives and some fresh sourdough baguettes. Heaven
joanne coulson says
With cheese for sure!
Maria says
I would have it with cheese and biscuits/crackers
Robin Gibson says
A little bit of cheddar cheese!
DIANE JACKSON says
With cheese on a cracker
Magsd says
I’d love to try a cheese toastie with black grape chutney
Darren Mckenzie says
With popadoms and raita.
Julie Camm says
I'd enjoy with mature cheddar and crackers
Bethan says
On a cheeseboard!
Sue Clarke says
With a selection of cheeses and crackers
Alan Bevan says
Definitely with cheese and biscuits
Julie Ward says
With cheese and biscuits or maybe a salad
Caroline Kelly says
With Cheese in a salad or with popadoms
Joseph Eden says
on hot crumpets
Alison says
With a cheese and charcuterie board, it sounds lovely
Emma Smith says
Spread on some hot cheese on toast
Michael says
Very much
Darren Bourne says
Quite simply I would love to dip some poppadoms in it.
sallie burrows says
with cheese and crackers
Liz Atkin says
id enjoy it with cheese
Sheri Darby says
it would be wonderful with cheese and crackers
Troy Easton says
Yes I love it.
claire little says
with cheese and crackers
Pam Gregory says
With a nice strong cheese, such as Stinking Bishop
dana says
I would have it with home-made bread and cheese
Victoria Prince says
Got to be with cheese and crackers for me!
Kim Carberry says
I think I would enjoy the black grape chutney on a cheese sandwich x
Donna W says
Just simply on crackers with some vintage cheddar or stilton. It looks delicious!
Ian Yates says
I'd have it as part of the whole 'chutney tray' experience with poppadums when doing Indian at home.
Angie Jackson says
I'd love a dollop of this chutney with a cheese toastie!
Andrea Smith says
Black grape chutney would be perfect with a goat's cheese salad.
L. Mundy says
Sounds great. Would definitely have with cheese and biscuits.
Ruth Harwood says
With my evening snack!
Fiona Johnstone says
Not sure if I'm in the right place to win the Brilliant Compendium Cook Book. But here goes. Firstly your recipes for chutney are so great. I'm going to give them a go. Now Black Gape Chutney I would eat it with Lockerbie Mature Cheddar. There is no finer cheese.
Claire Driver says
Definitely with a cheese board
Lynne Manton says
I’d enjoy it with leftover Sunday roast or cheese (I’m a woman of simple tastes)
lynn neal says
I think this would go well with some Wensleydale cheese!
Amy Warwick says
Oh I love goat cheese I wonder if it would go nice with that? And crackers and wine of course
Emma Wolski says
I would enjoy it with a gorgeous cheeseboard and wine!
Marie Rungapadiachy says
I would love to enjoy the black grape chutney with cheese and crackers. It sounds delicious.
Janine Phillips says
With crusty bread and vintage cheddar
Mark R says
For supper with cheese and crackers
Adrian Bold says
I would enjoy black grape chutney with some nice crusty bread rolls and salad.
Chrissy Faery says
Yum! This chutney sounds delicious, I'll definitely be giving it a go! I think I'd eat it with some crackers, or maybe as an accompaniment to some Greek food! <3
ruth says
id try it with various cheeses crackers and a nice red wine thank u . id love to win a curry cook book
SarahJane Carter says
I would enjoy black grape chutney with a cheese platter x
Annabel Greaves says
I would enjoy it with a cheese platter
Emma England says
On a cheese platter
Iona Cornish says
With Cheese Crusted Pork Chops, Steamed Broccolli and New Potatoes
Tracy Hanley says
I would have it with some roast pork
pete c says
I love a tasty ploughmans so this would be a delicious accompaniment
Louise A says
We occasionally have what we call a 'Cheese Meal' a bit like an indoor picnic. This involves French crusty baguettes, crackers, crisps, butter, cheeses, dips, salads, chutneys, fruit, wine etc so this chutney would make a perfect addition
Louise R L says
We have that meal. We call it a Cheese Fest. Making the chutney tomorrow with home grown grapes.
Margaret Clarkson says
I would enjoy this with some Wensleydale cheese
Laura Pritchard says
On my buttery crumpets!
Chris Andrews says
How would you enjoy black grape chutney?
very much indeed
Angie McDonald says
It sounds like it would be fantastic whiter crispbreads!
Yasmin0147 says
Probably with cheese or with some other dips with crisps or flatbread
claire woods says
With brie in a sandwich.
Rena Plumridge says
I would eat the chutney with poppadums
Carole Nott says
Looks like an interesting and delicious recipe to enjoy with an evening snack
Suzanne says
Lamb curry
Ben Audsley says
with my chicken korma and rice!
Nancy says
The chutney sounds & looks very delicious. Not sure if entrance is open to the US? 🙂
Tri says
The chutney sounds amazing! I’d want to try it with a good sharp cheddar and some seeded crackers.
Iain maciver says
with cheese
Sheena Batey says
With pork pie and cheese
Chris Nelson says
With a strong cheddar and oatcakes.
Andrea Upton says
I love the sound of this chutney, I think I would eat it with cheese and some nice homemade bread
Michael Fisher says
With blue cheese and walnuts sounds superb. If it is blended does it become red wine?