This recipe is from a different source, but just as good. We ate it over whipped cream cheese spread on toasted Italian bread on Friday evening, and almost didn't get to our main course (baked potatoes with butter and sour cream). The potatoes were raised by our friends Betsy and Layne Moeller near Rosholt, SD.
From Cuisine at Home, Issue 77, October 2009
Spread chevre or any soft cream cheese over toasted bread, then top with a spoonful of this sweet-hot chutney.
Makes 1 ½ cups; Total time: 45 minutes
2 Tbsp extra-virgin olive oil
½ cup minced shallots (2 shallots)
1 Tbsp minced garlic (3 cloves)
1 tsp cumin seed
1 cup each red and green seedless grapes (11 oz. total)
1 cup diced red bell pepper (1 large)
¼ cup golden raisins
¼ c. cider vinegar
1 jalapeno chile pepper, minced (3 Tbsp)
1 Tbsp minced fresh gingerroot
¼ cup grape juice (white or red – chutney made with white will have a brighter color)
2 Tbsp light brown sugar
¼ tsp kosher salt
Heat oil in a nonstick skillet over medium heat. When oil is hot, add shallots, garlic, and cumin seed; sauté until fragrant, about 2 minutes. Keep stirring so the shallots don’t brown.
Add grapes, bell pepper, raisins, vinegar, jalapeno and gingerroot. Reduce heat to medium-low; cover skillet and let chutney simmer for 15 minutes.
Remove lid; stir in grape juice and brown sugar. As the grapes cook down, crush them with a spoon. Continue to simmer mixture, stirring often, until most of the liquid is evaporated, about 15 minutes. Remove chutney from heat and stir in salt; let cool.
Serve chutney over cheese and crackers, or as a condiment for chicken, pork, lamb or beef.
Per Tbsp: 37 cal, 1 gram total fat; 21 mg sodium; 6 g carb;