EatSmarter exclusive recipe

Red Grape Chutneywith Thyme and Rosemary

Red Grape Chutney - Red Grape Chutney - A dream with grapes: Not too sweet and wonderfully aromatic
31 kcal
Red Grape Chutney - A dream with grapes: Not too sweet and wonderfully aromatic


Preparation:30 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories31 kcal(2%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates7 g(3%)
Added Sugar3 g(3%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For milliliters

450red Onion (about 200 grams)
300Garlic clove
750 sprigsThyme
150 sprigsRosemary
37 ½ cupsRed wine vinegar
300 ouncesbrown Sugar
150 poundsred grapes

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Sieve, 1 Ladle, 1 canning jar


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1 Clean sealable jars (for a total capacity of 600 ml) (approximately 2 1/2 cup total capacity) together with matching lids in a pot of boiling water and leave upside down to drain on a kitchen towel. Peel onions, halve and cut into wedges. Peel garlic and cut into thin slices.
2 Rinse thyme and rosemary, shake dry and pluck leaves or needles.
3 Combine vinegar, sugar, onions, garlic and herbs in a pot. Bring to a boil, cover and cook over medium heat for about 15 minutes.
4 Meanwhile, rinse grapes, drain and cut in half or into quarters,  depending on size. Remove any seeds. 
5 Add grapes to onion mixture, return to a boil and then cook over low heat until softened, about 15 minutes more.
6 Season chutney with salt and pepper and immediately pour into prepared jars, seal and let cool for 5 minutes upside down. Turn jars right side up and leave to cool completely. (Store chutney refrigerated for up to 2 months.) Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit ​


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