Most of the Indian meals are incomplete without some chutney on the side. It’s prepared fresh using seasonal fruits and vegetables without any preservatives. Occasionally, the chutney is saved in an airtight jar and stored only for a couple of days in the refrigerator. However, the best way is to enjoy it when its fresh. So, I always prefer to make chutney in small batches and it never lasts long. This grape chutney can also be paired beautifully with rich meat curry.
I prepared this grape chutney in collaboration with Divine Flavor, a Mexican family-run and grower-owned fruit and vegetable distribution company based out of Arizona. Divine Flavor believes in growing better food for a better world, meaning taking care of both its people and the environment. As such, the company produces fresh, non-GMO foods grown in nutrient-rich, never over-farmed soil.
My family loves grapes and these gorgeous red grapes from Divine-Flavor were pleasant and sweet. I prepared the chutney similar to how I prepare other fruit chutneys. The grapes are slowly cooked in earthy spices until the flavors blend and the grapes are softened. This recipe is more on the sweet side but you could increase the heat level by adding some chili powder.
Our first experience with Brie was bad, really bad. It was in a party where un-baked Brie was served with crackers. But once I started to bake it with fruits on top, it became one of our favorite cheese bites. With the sweet and spiced grape chutney, the overall experience of this baked Brie was wonderful.
