Roasted Grape Chutney
Found in
Condiments & DressingsSauces
Mediterranean
Thanksgiving
Dairy FreeGluten FreeVeganVegetarian
Ingredients
4 cups
seedless red grapes, washed and thoroughly air-dried
½ cup
thinly sliced shallot (from about 1 large shallot)
1 tbsp.
chopped fresh rosemary
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 450°.
- In a large mixing bowl, toss all ingredients until well combined.
- Pour mixture evenly onto a rimmed baking sheet; roast in preheated oven for 10 min.
- Watching carefully to make sure juices don’t burn, continue roasting grapes, stirring occasionally, until liquid has thickened and grapes have mostly burst (6-8 min.).
- Remove from oven; cool to room temperature.
- Serve immediately or store, covered, in the refrigerator for up to 3 days.
