One of the things that I love about participating in a CSA is the excitement I experience when certain things come back into season. Obviously kale is not one of them because it is in every single box, but grapes are very seasonal and oh how I missed them! There were a bunch of grape recipes that I had pinned last summer during grape season so I was stoked that grape season was back again so that I could try more of them out.
My dad was scheduled for a visit and I wanted to cook for him while he was here. I figured I could make the grape chutney and then figure out what I wanted to put it with after he got here. I ended up getting a nice piece of lamb shoulder from McCall’s Meat and Fish Co., which is my local butcher. The chutney went really well with the lamb but you could also serve it as part of a cheese platter or on top of crostini or any number of ways. It didn’t last long in my fridge because we ate it all so quickly but it should keep for a couple weeks.
Adapted from Eating Well
- 1 bunch of seedless grapes, should give you 2 cups halved
- 1/2 small onion, minced (about 1/2 cup)
- 1/2 cup of port wine
- 1/4 cup of balsamic vinegar
- 1 teaspoon yellow mustard seeds
- 1/4 teaspoon salt
- Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring, until softened, about 2 minutes.
- Add grapes, port wine, vinegar, mustard seeds and salt.
- Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes.