Grape Chutney Recipe
- 1 medium red onion, finely chopped (3/4 cup)
- 1 tablespoon vegetable oil
- 1/4 cup Tawny Port
- 1/4 cup veal demiglace or stock
- 1/2 cup quartered seedless green grapes
- 1/2 cup quartered seedless red grapes
- 1/2 tablespoon finely grated peeled fresh ginger
- 1/2 tablespoon mustard seeds
- 1/2 tablespoon balsamic vinegar, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper.
