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Grape and Ginger Chutney

Grape and Ginger Chutney
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Makes 2 1/2 cups (serves 8)| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. On a rimmed baking sheet, toss the grapes, oil, 1/2 teaspoon salt, and 1⁄8 teaspoon pepper. Roast, tossing occasionally, until some of the grapes begin to burst, 18 to 20 minutes.
  2. Transfer to a bowl and toss with the ginger and sugar. Serve warm or at room temperature.
By November, 2009

Nutritional Information

  • Per Serving
  • Calories 100
  • Fat 2g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 123mg
  • Protein 1g
  • Carbohydrate 22g
  • Fiber 1g
What does this mean? See Nutrition 101 .

Quick Tip

Fully-stocked refrigerator
The chutney can be prepared and refrigerated up to 1 day in advance. Bring to room temperature before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.