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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Active time: 15 min Start to finish: 1 1/2 hr Ingredients:
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 |
Directions:
1. 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.
2. Cooks' note: Chutney can be made 1 day ahead and chilled, covered.
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