Name: Balsamic Fig Chutney with Roasted Grapes
Yield: Makes 1 quart
Ingredients: 2 cups stemmed seedless red grapes; 2 teaspoons extra-virgin olive oil, divided; 1 orange; 3 garlic cloves, minced; 2 cups water; 2 black tea chai tea bags; 1 pound dried Calimyrna figs, stemmed, quartered; 12 pitted large black olives, quartered; 12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup); 2 green onions, thinly sliced; 2 tablespoons aged balsamic vinegar; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper

Balsamic Fig Chutney with Roasted GrapesKana Okada

SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini.

Recipe information

Yield
Makes 1 quart

Ingredients

2 cups stemmed seedless red grapes

2 teaspoons extra-virgin olive oil, divided

1 orange

3 garlic cloves, minced

2 cups water

2 black tea chai tea bags

1 pound dried Calimyrna figs, stemmed, quartered

12 pitted large black olives, quartered

12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)

2 green onions, thinly sliced

2 tablespoons aged balsamic vinegar

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

Preparation

Step 1
Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
Step 2
Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.

TagsCondiment Chutney Grape Fruit Fig Onion Root Vegetable Vegetable Olive Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Simmer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

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Recipe notes

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