Grape Chutney

Chef Gary Rhodes share his fabulous recipe for grape chutney - the perfect choice for a festive cheese board
Gary Rhodes' Grape Chutney
ITP Images
Gary Rhodes' Grape Chutney
December 05, 2018


PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

3 large Granny Smith or Golden Delicious apples, peeled, cored and chopped
1 onion, finely chopped
100ml balsamic or red grape vinegar
1 bag seedless white grapes (approximately 1kg, picked, washed and halved)
120g demerera sugar
A pinch of salt
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger

METHOD

  • 1

    Simmer the apples, onions and vinegar together in a saucepan until softened, for approx. 20 minutes

  • 2

    Stir in the grapes, sugar, salt and spices and continue to simmer for approx. 30 minutes. Keep covered with a lid over a low heat until the mixture is thick and pulpy, stirring occasionally

  • 3

    If the chutney is too loose, remove the lid allowing it to simmer rapidly and reduce to a thick chutney consistency

  • 4

    Once cooked, remove from the stove and leave to cool. Store in an airtight container in the fridge

NOTES


ALSO TRY

Turn up your cheese board offering this season with chef Gary Rhodes' recipe for a quick apple and date compote
Turn your leftover goats cheese into this delicious tart by pastry chef and blogger, Nadia Parekh
Have plenty left over from your cheese board? Why not make this delicious baked ricotta with poached pears
Want to know what to do with all your leftover cheese? Try our delicious mozzarella stuffed meatballs!