Balsamic Fig Chutney with Roasted Grapes

Ingredients for Balsamic Fig Chutney with Roasted Grapes

• 475ml stemmed seedless red grapes

• 2 teaspoons extra-virgin olive oil, divided

• 1 orange

• 3 spicchi d'aglio, tritati

• 475ml water

• 2 black tea chai tea bags

• 450g dried Calimyrna figs, stemmed, quartered

• 12 pitted large black olives, quartered

• 12 pitted large green olives (such as Cerignola), cut into strips (about 160g )

• 2 cipollotti, affettati sottilmente

• 2 tablespoons aged balsamic vinegar

• 1/2 teaspoons coarse kosher salt

• 1/4 teaspoons ground black pepper

Preheat oven to 218°C. 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 80ml (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 475ml 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. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.

Avvertenza

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