Sweet grapes and aromatic mint are a match made in heaven, giving this terrific white grape chutney a delicious taste of its own.
It’s easy to make – perfect for novices and experienced foodies alike – and can add such depth and character to such a wide variety of recipes. So, let’s find out how to make white grape and mint chutney.
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!
White grape chutney with some added mint
This is a simple, delicious chutney, with minimal ingredients and maximum flavor. The two key flavors – grape and mint – work so well together.
The apple brings tartness, while a squeeze of lime and a hint of zest brings that all important fresh citric flavor.
The vinegar brings balance and acts as a preservative, while a touch of salt brings it all together.
Simple… yet, when all these flavors are given the chance to breathe and blend together, the result is a wonderfully complex chutney that dances on the palate.
What can I serve with grape chutney?
How do you store this chutney?
This white grape and mint chutney needs to be stored in a cool, dark place. Once you open it, keep it in the refrigerator.
How long does chutney last?
Unopened, this chutney will last for 18 months. However, once you’ve opened it and transferred it to the refrigerator, you’ll have to use it within a month.
Do you need to let this chutney mature?
Yes, this chutney gets better with age!
Avoid the temptation to pop the lid and dive in! Give it at least a month for the flavors to really settle in.
You’ll be amazed at how much the fragrant mint comes through and how the richness and depth of the chutney develops.
What type of apples should I use?
For chutney recipes that call for apples, you should go for a tart apple that can hold together when cooked for a long time.
Look for a traditional cooking apple, like a Granny Smith or a Bramley.
Should I chop up the grapes or leave them whole?
For this recipe, I left them whole. It seemed like an interesting experiment – big sweet grapes, with that explosive fruity flavor popping out amid the luscious thick chutney.
I’m not sure though. I think chopping or halving the grapes gives a better overall texture to the chutney. Feel free to experiment and decide for yourself!
Can I make this chutney boozy?
Yes, you can! If you prefer a bit of a boozy kick to your chutneys, simply stir in 125ml (½ cup) of your chosen tipple towards the end of the cooking time, then get your chutney sealed in the jar as quickly as possible.
I recommend going for something with a mellow sweetness, like a rum, cognac or brandy.
Can I add more mint?
Absolutely. Feel free to up the ante on the mintiness of this chutney recipe.
Remember though, when you leave it to mature, the mint flavor will become a lot more powerful.
So, bear that in mind when adding the mint and be sure not to add too much, as it really could overpower the dish and throw it off balance.
More amazing chutneys
Homemade chutneys are such a delight to make and to eat! So, here are a few more tantilizing recipes for you to try:
- Dried apricot chutney
- Mrs Balls chutney
- Orange chutney
- Grape chutney
- Apricot chutney
- Nectarine Chutney
- Black grape chutney