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
How would you enjoy black grape chutney?
Print
Black Grape Chutney with Rosemary
- Total Time: 1 hour 30 minutes
- Yield: 1.2kg (2½ lb) 1x
- 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 (2¼ 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
Keywords: black grape chutney, grape chutney recipe, chutney recipe, black grape recipe
Michael Fisher
With blue cheese and walnuts sounds superb. If it is blended does it become red wine?
Andrea Upton
I love the sound of this chutney, I think I would eat it with cheese and some nice homemade bread
Sheena Batey
With pork pie and cheese
Chris Nelson
With a strong cheddar and oatcakes.
Iain maciver
with cheese
Tri
The chutney sounds amazing! I’d want to try it with a good sharp cheddar and some seeded crackers.
Nancy
The chutney sounds & looks very delicious. Not sure if entrance is open to the US? 🙂
Ben Audsley
with my chicken korma and rice!
Suzanne
Lamb curry
Carole Nott
Looks like an interesting and delicious recipe to enjoy with an evening snack
Rena Plumridge
I would eat the chutney with poppadums
claire woods
With brie in a sandwich.
Yasmin0147
Probably with cheese or with some other dips with crisps or flatbread
Angie McDonald
It sounds like it would be fantastic whiter crispbreads!
Chris Andrews
How would you enjoy black grape chutney?
very much indeed
Laura Pritchard
On my buttery crumpets!
Margaret Clarkson
I would enjoy this with some Wensleydale cheese
Louise A
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
We have that meal. We call it a Cheese Fest. Making the chutney tomorrow with home grown grapes.
pete c
I love a tasty ploughmans so this would be a delicious accompaniment
Tracy Hanley
I would have it with some roast pork
Iona Cornish
With Cheese Crusted Pork Chops, Steamed Broccolli and New Potatoes
Annabel Greaves
I would enjoy it with a cheese platter
Emma England
On a cheese platter
SarahJane Carter
I would enjoy black grape chutney with a cheese platter x
ruth
id try it with various cheeses crackers and a nice red wine thank u . id love to win a curry cook book
Chrissy Faery
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
Adrian Bold
I would enjoy black grape chutney with some nice crusty bread rolls and salad.
Mark R
For supper with cheese and crackers
Janine Phillips
With crusty bread and vintage cheddar
Marie Rungapadiachy
I would love to enjoy the black grape chutney with cheese and crackers. It sounds delicious.
Emma Wolski
I would enjoy it with a gorgeous cheeseboard and wine!
lynn neal
I think this would go well with some Wensleydale cheese!
Amy Warwick
Oh I love goat cheese I wonder if it would go nice with that? And crackers and wine of course
Lynne Manton
I’d enjoy it with leftover Sunday roast or cheese (I’m a woman of simple tastes)
Claire Driver
Definitely with a cheese board
Fiona Johnstone
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.
Ruth Harwood
With my evening snack!
L. Mundy
Sounds great. Would definitely have with cheese and biscuits.
Andrea Smith
Black grape chutney would be perfect with a goat's cheese salad.
Angie Jackson
I'd love a dollop of this chutney with a cheese toastie!
Ian Yates
I'd have it as part of the whole 'chutney tray' experience with poppadums when doing Indian at home.
Donna W
Just simply on crackers with some vintage cheddar or stilton. It looks delicious!
Kim Carberry
I think I would enjoy the black grape chutney on a cheese sandwich x
Victoria Prince
Got to be with cheese and crackers for me!
dana
I would have it with home-made bread and cheese
Pam Gregory
With a nice strong cheese, such as Stinking Bishop
claire little
with cheese and crackers
Troy Easton
Yes I love it.
Sheri Darby
it would be wonderful with cheese and crackers
Liz Atkin
id enjoy it with cheese
sallie burrows
with cheese and crackers
Darren Bourne
Quite simply I would love to dip some poppadoms in it.
Michael
Very much
Emma Smith
Spread on some hot cheese on toast
Alison
With a cheese and charcuterie board, it sounds lovely
Joseph Eden
on hot crumpets
Caroline Kelly
With Cheese in a salad or with popadoms
Julie Ward
With cheese and biscuits or maybe a salad
Alan Bevan
Definitely with cheese and biscuits
Sue Clarke
With a selection of cheeses and crackers
Bethan
On a cheeseboard!
Julie Camm
I'd enjoy with mature cheddar and crackers
Darren Mckenzie
With popadoms and raita.
Magsd
I’d love to try a cheese toastie with black grape chutney
DIANE JACKSON
With cheese on a cracker
Robin Gibson
A little bit of cheddar cheese!
★★★★★
Maria
I would have it with cheese and biscuits/crackers
joanne coulson
With cheese for sure!
Nadine
I would enjoy the black grape chutney as part of a cheese board, with my favorite cheeses, olives and some fresh sourdough baguettes. Heaven
Angela Macdonald
This sounds like it would be great with mozzarella sticks, or strong cheese and salad
Tracey Belcher
I would enjoy Black Grape Chutney with some of my home baked bread and a delicious cheese board
Gareth Owens
With some strong cheese and Ritz crackers
Emma Louise Elliott
I’d love to try it with a selection of different cheeses and crackers x
Jeanette Swift
With a good vintage cheddar and good old fashioned cream crackers.
Tasmeena Maharaj
That would be amazing with some sourdough crackers and aged cheddar.
Stef Acaster
I would like this with cheese and crusty bread.
Ruth Amy Wollerton
I would use it with homemade Rosemary bread, mozzarella and Prosecco.
JAMES HOLYLAND
Never tried it so not sure!
Deirdre M
I would love to try this with a cheeseboard and cracker selection!
Sam Bresnahan
I'd put these on my rosemary cracker breads, can't think of anything more delicious to pop on it!
Deborah Preston
With cheese and crackers
Kelly Roxanne Smith
I’d have it with black pepper crackers, mature cheddar and grapes thanks ❤️💋💖 yum
Debra Walker
Definitely would love it on Toast
Paul Bell
With a Ploughman's Lunch
Eileen Hindley
With extra mature cheddar cheese on a crusty baguette
Mrs Louise McGhee
I'd eat this on a lovely big ploughmans as such, with thick white bread and nice slices of a good, strong cheddar
Natalie Crossan
With cheese and crackers!!
Sheena Read
I would enjoy Black Grape Chutney with any cooked meat.
Leanne Baker
I Would Havr It With Cheese And Crackers
Tina H
I'd love to try the Black grape and rosemary chutney with cheese and crackers
Janice Holden
With a selection of cheeses especially Mrs Butlers Lancashire tasty
Emma Davison
With cheese and crackers
A.E. ADKINS
With cheese & fresh crusty bread
John Williams
On cheese and biscuits.
Patricia Barrett
This would be perfect with a nice selection of cheese and crackers.