This delicious fruited grape chutney goes well with roasted or grilled meats, poultry and seafood. Or for a delicious appetizer, spoon it over a block of softened cream cheese and serve with crackers.
1 pound California seedless grapes
2 fresh nectarines or peaches, peeled, pitted and sliced*
1 whole lemon (peel included), seeded and chopped
1 1/2 cups granulated sugar
1 1/4 cups white vinegar
1 cup chopped onion
1 clove garlic
2 teaspoons salt
1 teaspoon minced gingerroot
1 teaspoon curry powder
- Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixture thickens and lemon is tender; stir occasionally.
- Pour into hot sterilized jars to within 1/2 inch of tops. Seal according to jar manufacturer’s directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts.
- After 12 hours, test lids for proper seal; remove rings from sealed jars.
Makes 3 (8-ounce) jars.
Grape Chutney and Cheese: Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape Chutney over top. Serve with crackers or toasted bagels. Makes 20 to 24 appetizer servings.
*1 (16-ounce) can peaches, drained may be substituted.
Recipe provided courtesy of California Table Grape Commission.