Recipe courtesy of Floyd Cardoz

Grape Chutney

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 20 portions
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1/8 cup of oil

1 1/2 tablespoon yellow mustard seeds

3 cloves

1 star anise

15 curry leaves

2 1/2 cups red seedless grapes, halved

1 tablespoon raisins

1/2 teaspoon allepo pepper

1 teaspoon pomegranate, ground coarsely

3/8 cup fresh green grape juice

3/8 cup red wine vinegar

1 tablespoon pine nuts, toasted and chopped

Salt, to taste


  1. In a saucepan, place mustard seeds in oil and cook until they pop. Add whole cloves, star anise, and curry leaves. Cook until fragrant (about 1 minute). Next, add grapes, raisins, allepo pepper and pomegranate seeds. Stir ingredients to mix, then add grape juice and vinegar. Cover and simmer slowly over low heat until grapes soften, but hold their shape. Finish with the pine nuts and salt to taste.
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