Roasted Grape Chutney

Roasted Grape Chutney
Photo by Jim Franco


  • 1 tablespoon olive oil
  • ¼ teaspoon pepper
  • 1 cup seedless green grapes, halved
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1 cup seedless red grapes, halved

1. Preheat oven to 425°. Stir together all ingredients. Spread grape mixture on an aluminum foil-lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.

View full recipe at My Recipes


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