Grape Chutney

Ingredients

• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• ½ tablespoon balsamic vinegar, or to taste
• ½ tablespoon mustard seeds
• ½ tablespoon finely grated peeled fresh ginger
• ½ cup quartered seedless red grapes
• ½ cup quartered seedless green grapes
• + 4 more ingredients
• • ¼ cup veal demiglace or stock
  • ¼ cup Tawny Port
  • 1 tablespoon vegetable oil
  • 1 medium red onion, finely chopped (¾ cup)

1. Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper.

View full recipe at SpringPad