Active time: 15 min Start to finish: 1 1/2 hr
Cooks' note:
• Chutney can be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes about 1 1/2 cups
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
Preparation
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.
