Grape chutney

Grape chutney

Total: 45 min. | Active: 45 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 174 kcal
, Carbohydrate: 40 g
, Protein: 1 g

Ingredients

5 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 ½ dl white balsamic vinegar
100 g cane sugar
2 cloves
1 red chilli pepper, deseeded, thinly sliced
1 tsp yellow mustard seed
2 pinch cayenne pepper
1 tsp salt
500 g white grapes, cut in half, any pips removed
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Utensils

2 jars (each approx. 250 ml)

How it's done

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In a pan, mix the balsamic with all the other ingredients up to and including the salt, bring to the boil and cook for approx. 5 mins. Add the grapes, cook for a further 20 mins., stirring occasionally. Pour the chutney into jars that have been rinsed in hot water, seal immediately.

Good to know
Shelf life: Store in a cool, dark place for approx. 2 months. Once opened, keep the jars in the fridge and consume the chutney quickly.

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