Balsamic Fig Chutney with Roasted Grapes

Balsamic Fig Chutney with Roasted Grapes
Photo by Kana Okada

Ingredients

  • 2 green onions
  • 12 pitted large black olives
  • 2 black tea chai tea bags
  • 2 teaspoons extra-virgin olive oil
  • 3 garlic cloves
  • ¼ teaspoon ground black pepper
  • 12 pitted large green olives (such as Cerignola) (about 1 cup)
  • + 6 more ingredients
    • 2 cups water
    • ½ teaspoon coarse kosher salt
    • 2 tablespoons aged balsamic vinegar
    • 2 cups seedless red grapes
    • 1 orange
    • 1 pound dried Calimyrna figs

Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside. Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve...

View full recipe at Epicurious

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