for 5 dl

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

How it's done

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.

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