Balsamic Fig Chutney with Roasted Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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SERVING SUGGESTIONS: With roast chicken or pork, or spoon atop goat-cheese crostini. Ingredients:
2 cups stemmed seedless red grapes |
2 teaspoons extra-virgin olive oil, divided |
1 orange |
3 garlic cloves, minced |
2 cups water |
2 black tea chai tea bags |
1 pound dried calimyrna figs, stemmed, quartered |
12 pitted large black olives, quartered |
12 pitted large green olives (such as cerignola), cut into strips (about 1 cup) |
2 green onions, thinly sliced |
2 tablespoons aged balsamic vinegar |
1/2 teaspoon coarse kosher salt |
1/4 teaspoon ground black pepper |
Directions:
1. 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.
2. Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.
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