| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grape Chutney

1 pound California seedless grapes

2 fresh nectarines or peaches, peeled, pitted and sliced*

1 whole lemon (peel included), seeded and chopped

1 1/2 cups granulated sugar

1 1/4 cups white vinegar

1 cup chopped onion

1 clove garlic

2 teaspoons salt

1 teaspoon minced ginger root

1 teaspoon curry powder

1. Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixture thickens and lemon is tender; stir occasionally.
2. Pour into hot sterilized jars to within 1/2 inch of tops. Seal according to jar manufacturer’s directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts.
3. After 12 hours, test lids for proper seal; remove rings from sealed jars.

Makes 3 (8-ounces each) jars.

Grape Chutney and Cheese: Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape Chutney over top. Serve with crackers or toasted bagels. Makes 20 to 24 appetizer servings.

*One can (16 ounce) peaches, drained may be substituted.

Recipe provided courtesy of California Table Grape Commission.