Just when I was about to get overwhelmed by far too many fresh veggies wending their way through my kitchen, I remembered the Batch cookbook. This easy Roasted Grape Onion Chutney soothed my nerves. With zucchini, eggplant, swiss chard, butternut squash, radicchio, carrots and sweet corn still oozing out of the fridge, I found a new use for onions and a bounty of grapes. Is it just me or do you also have nightmares about being smothered by bushels of mushrooms, tomatoes and broccoli?
Roasted Grape Onion Chutney
- 2 T olive or vegetable oil
- 6 medium white onions, cut into strips
- 2 cloves garlic, minced
- 1/2 t kosher salt
- freshly ground black pepper
- 1/4 t each cinnamon, cayenne
- 2 – 3 lb seedless grapes, stemmed
- 3 T maple syrup
- 1 1/2 T balsamic vinegar
- 2 T lemon juice (about 1/2 a lemon)
Preheat oven to 500F. Spread 1 tablespoon of oil on a rimmed baking pan and place pan in oven. When the oven reaches temperature, spread the grapes in the pan and cook them for 5 minutes, shaking the tray once. Remove from oven. If you use large grapes, roughly chop them when cooled.
In a large pan over medium-high heat, heat 1 tablespoon of oil, then add onion, garlic, salt, pepper, cinnamon and cayenne. Cook, stirring frequently for 5 minutes. Add syrup, vinegar and juice and cook, stirring occasionally, for 20 – 25 minutes to caramelize onions, without burning them.
Add grapes to onions . Mix well and adjust seasoning to taste. If there are too many juices, reduce them by simmering on medium-high until just a thin layer of liquid remains.
Soak jars and lids in boiled water to sterilize. Spoon chutney into jars and seal with parchment paper. Refrigerate what you’ll use short-term and freeze whatever you want to save. Don’t forget to leave space in jars for expansion if freezing.
Delicious served with cheese, fish, poultry or meat — or spread over goat cheese on crackers or sourdough toast.
Roasted Grape Onion Chutney Print Ready Recipe
- This lovely bottle of maple syrup from Jakeman’s Maple Products is the perfect hostess gift. Amber coloured, rich tasting and in a maple-leaf shaped bottle, it will tempt you into skipping vodka shots for maple ones.
- Have you heard that maple syrup helps antibiotics defeat bacteria?
- Does seasonal bounty help you identify with Lucy and Ethel as they scramble to keep up with the chocolate factory assembly line?
Jittery Cook says
Come on over for a sample Erin!
Diane Galambos says
Looks amazing. Will have to get that book. The bounty of the harvest is a bit overwhelming! :)iane
Jittery Cook says
Gotta admit I feel very fortunate to have so many fresh raw goodies to morph into great dishes. The Batch cookbook is a gem. And this Roasted Grape Onion Chutney is superb! Thanks for liking Diane.