Roasted Grape Chutney

Southern Living
Roasted Grape ChutneyRecipe
Photo: Jim Franco; Styling: Buffy Hargett
Makes 1 1/3 cups


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1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper


Prep: 10 Minutes
Total: 1 Hours

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.

Created date

September 2009