Grape Chutney - An Easy Chutney Recipe | Greedy Gourmet

Question 1

When are grapes in season?

Accepted Answer

The UK grape season is relatively short, ranging from September to October. So, whether you’re growing, picking or buying, make the most of them!

Question 2

What can I do with too many grapes?

Accepted Answer

When you find yourself with an abundance of grapes, there are a few things you can do.

- Slice them and add them to sandwiches or wraps. Add grapes to any type of meat or cheese-based sandwich. Try my brie and grape tortilla wraps!

- Freeze them. Frozen grapes make a great refreshing snack, particularly in the summer. You can also use them as tasty ice cubes or add them to your favourite smoothie.

- Make a chutney! Of course, the best way to get the most out of your grapes is to make a grape chutney. Minimal prep, very easy and very tasty… plus, it goes with so many different types of dishes.

Aside from this recipe, you can also make a white grape and mint chutney or a black grape and rosemary chutney.

Question 3

Do you need to sterilise the jars for this apple and grape chutney?

Accepted Answer

Absolutely. Whenever you make a chutney, you need to sterilise the jars first.

First, you’ll need to wash the jars and lids in hot soapy water. Leave to dry upturned on a wire rack.

When the jars have dried, you can sterilize them in the oven at 160ºC for 15 minutes. Place the lids in boiling water for this period of time.

You could also sterilize the jars in boiling water, in the microwave or in an oven.

Question 4

What do you do with green sour grapes?

Accepted Answer

Grapes that are too sour to eat are perfect for chutneys. You can also roast them, add some spice and add them to anything from roast meats to cheese and crackers.

Question 5

What type of grapes can be used?

Accepted Answer

You can use any grape type for this chutney, but preferably seedless. I prefer darker grapes – dark red or purple – as the chutney will look extra special.

Question 6

Are grapes good for you?

Accepted Answer

Yes, they absolutely are! They are high in natural sugar, so eat in moderation, but grapes also contain high amounts of potassium and calcium among other essential minerals.

Question 7

What are the best apples to use?

Accepted Answer

You want a good cooking apple with a pleasant tartness and a subtle sweetness.

Bramley and Granny Smith are the standard cooking apples. Less sweet than some, with a delicious tartness, they would be great to add to grape chutneys.

You could also use Honeycrisp or Braeburn.

Golden Delicious is a good option if you prefer a sweeter chutney. They are less stable than other apples, so will soften nicely when cooked.

Question 8

What vinegar should I use?

Accepted Answer

In terms of flavour, the best type of vinegar for this dish is white wine vinegar. You can also use red wine vinegar, especially if you opt for darker grapes.

Other types of vinegar that you could use include rice vinegar and apple cider vinegar.

Question 9

Does grape chutney need to mature?

Accepted Answer

Yes, you need to let it mature for at least 1 month. You can leave the jars for 2 months and it will be even better!

Question 10

Do you cook chutney on a medium heat?

Accepted Answer

Not quite medium. More like a low/medium heat, to allow it to simmer away.

Question 11

What can I serve with grape chutney?

Accepted Answer

There are so many different types of food that can be elevated by a spoonful of this delicious grape chutney. Here are just a few food pairing suggestions:

- Warmed with a bit of butter with roast pork
- Avocado
- Blue cheese
- Chicken
- Hard cheese, like Manchego or cheddar
- Peanut butter
- Soft cheese, like brie or goat cheese
- Walnuts

Question 12

How long do you cook grape chutney?

Accepted Answer

You’ll need to cook it for a total of one hour. First, you’ll simmer it for 45 minutes. Then, after you’ve added the lime juice and zest, you’ll cook it for a further 15 minutes. The grapes will be soft and the chutney will be thick and luscious.

Question 13

Can I add mustard seeds?

Accepted Answer

You can add mustard seeds for that warm, earthy flavour. However, I’ve kept the ingredients in this recipe quite standard, for a simple, fruity flavour. You can, of course, add extra spice if you like.

Question 14

How do you know when this grape chutney is ready?

Accepted Answer

The texture and consistency should be thick. The best test for doneness is to use your spoon to draw a channel in the chutney. If it takes a few seconds for the vinegar to run into the channel, then it’s ready.

If the vinegar runs into the channel straight away, it needs a little more time. Put it back on the heat and let it simmer for a few more minutes. Then, try the test again.

Question 15

How do you make a spiced grape chutney?

Accepted Answer

There are a few spices you can add to this recipe to give it an extra edge. You can use spices like cumin or even a spice mix like panch phoron.

For a fresher and lighter alternative, you can try to make angoor chutney, which is a raw Indian recipe.

Simply place 225g (½ lb) grapes, 4g (2 tbsp) cilantro, 1g (½ tsp) cumin seeds (toasted beforehand in a frying pan), 1g (½ tsp) grated fresh ginger root, 1 small green chilli and 15ml (1 tbsp) lemon juice in a blender and process.

Use a bit more lemon juice if the chutney is too thick. Refrigerate before serving.

Question 16

What other flavours go well with grapes?

Accepted Answer

If you are feeling adventurous you can add a bit of rosemary or mint to the chutney. Add a bit at time and taste as you go along.

Do keep in mind that flavours will become more potent when the chutney matures for a month.

Question 17

How do you store grape chutney?

Accepted Answer

Store your jars in a cool, dark place. They will stay fresh for up to 18 months.

Once you open the jars, store them in the fridge and use them within 1 month.

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