Balsamic: Balsamic Fig Chutney with Roasted Grapes

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Balsamic Fig Chutney with Roasted Grapes

 

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

 

 

 

 

 

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.

 

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.

 

Makes 1 quart

 

Source: Bon Appétit, December 2007, by Andrew Schloss

Formatted by Chupa Babi: 06.04.08

 

SERVING SUGGESTIONS: Spoon atop goat-cheese crostini.

DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.

 

ChupaNote: this makes a wonderful wrap/pinwheel filling with mascarpone and a

sprinkling of red pepper flakes. It also makes a lovely crust for roasted tofu.

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