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Spicy Grapes and Onion Chutney

Zwiebelkuchen mit Trauben-Chutney
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Chutneys are real all-rounders: they go well with cheese, meat but also with vegetarian dishes. They are also ideal for preserving food. Because pretty much anything can be made into a chutney. And that's why I love them so much and just can't get enough of them. Do you already know my newest recipe: grape and onion chutney ?!

Spicy Grapes and Onion Chutney

Even if the combination of grapes and onions may seem a little strange at first. Appearance is deceptive, because this combination is simply heavenly. This chutney tastes particularly good with meat dishes or cheese.

Ingredients (makes 2 mason jars of 250 g each)

  • 500 g grapes, blue
  • 1 chili, fresh
  • Freshly ground salt and pepper
  • 1/2 medium onion
  • 1/2 organic lemon, juice and zest
  • 125 ml sweet wine
  • 1 tsp balsamic vinegar

Instructions:

  1. Halve and pit the grapes.
  2. Peel the onion and cut into cubes. Braise in a small saucepan with a little oil and salt.
  3. Then add the grape halves.
  4. Deglaze with sweet wine, bring to the boil briefly and simmer for a further 15 to 20 minutes over low heat until the chutney has thickened somewhat.
  5. Season with a little salt, pepper and the fresh chilli and balsamic vinegar.
  6. Put the finished chutney in clean mason jars, close and let cool.
  7. Unopened, the grape and onion chutney can be kept for several weeks.
  8. The chutney also tastes great with meat and cheese.

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Zwiebelkuchen mit Trauben-Chutney

Spicy Grapes and Onion Chutney

Prep Time 15 mins
Cook Time 30 mins
Course Chutney
Servings 500 g

Ingredients
  

  • 500 g grapes blue
  • 1 chili fresh
  • salt and peper ground
  • 1/2 onion red
  • 1/2 organic lemon juice and zest
  • 125 ml sweet wine
  • 1 tsp balsamic vinegar

Instructions
 

  • Halve and pit the grapes.
  • Peel the onion and cut into cubes. Braise in a small saucepan with a little oil and salt.
  • Then add the grape halves.
  • Deglaze with sweet wine, bring to the boil briefly and simmer for a further 15 to 20 minutes over low heat until the chutney has thickened somewhat.
  • Season with a little salt, pepper and the fresh chilli and balsamic vinegar.
  • Put the finished chutney in clean mason jars, close and let cool.
  • Unopened, the grape and onion chutney can be kept for several weeks.
  • The chutney also tastes great with meat and cheese.
Keyword Chutney, Grapes and Onion Chutney