Description
Learn to make this easy delicious homemade Black Grape Chutney with Rosemary. Best served as part of a cheeseboard, and even meat!
Ingredients
Units
Scale
- 900g (2lb) black seedless grapes, chopped
- 900g (2lb) apples, peeled, cored and finely chopped
- 450g (2 1/4 cup) granulated sugar
- 500ml (2 cups) red wine vinegar
- 1g (1 tsp) fresh rosemary leaves, finely chopped
- 1 lime, juice and zest
- 1g (1/4 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