Grape Chutney
Description
Minimal ingredients — excellent result. Grape chutney is quite simple to prepare, yet the sauce turns out not only incredibly tasty but also beautiful and elegant—just like in the finest houses of London and Paris :) Grape chutney pairs wonderfully with marbled beef and beef medallions. That said, it also goes well with regular pork; I've tried serving it with shashlik, and the combination was quite interesting. Dry red wine from French vineyards complements such dishes perfectly. Wishing you happy cooking! The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Place the pot over medium heat. Pour in the vegetable oil.
- 2
Step 2
Add all the spices and sauté them for a minute, stirring constantly. It is very important that they do not burn!
- 3
Step 3
Then add the grapes to the pot. Be sure to cut them in half. If the grapes are large, cut them into quarters.
- 4
Step 4
Add water, salt, sugar, lemon zest, and lemon juice to the pot with the grapes.
- 5
Step 5
Simmer the grapes for 15–20 minutes over relatively high heat. Stir occasionally.
- 6
Step 6
After 15 minutes, you should have a picture approximately as shown in the photo.
- 7
Step 7
The liquid should reduce by half. The longer the sauce cooks, the less liquid remains, so adjust this step according to your taste preferences.
- 8
Step 8
We let the sauce cool and transfer it to a plate, or serve it immediately with the meat.