Grape and Ginger Chutney
This thick and rustic grape chutney is full of texture and flavor. Fresh ginger and dried fennel give it a surprising zing. Use on toast, with cheese, or to mix up a PB&J sandwich. (Photo source: EatingWell)
| Yield: 1 8-oz jar | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. Place grapes, sugar, ginger, lemon juice, and zest in a medium pot. Add a pinch of salt. Toss to coat the grapes..
2. Cook over medium heat, stirring frequently to prevent scorching. Gently crush the grapes to help break them apart.
3. Continue cooking until the chutney starts to thicken, about 15 minutes.
4. Add fennel and a couple cranks of black pepper. Cook down for a few more minutes, then remove from heat. Spread on a silpat or baking pan to cool. Keep in fridge for one week.
Ingredients:
4 cups black seedless grapes, sliced
½ cup sugar
1-2 T minced fresh ginger
1 T lemon juice
1 lemon, zested
Salt
½ tsp fennel seed
Fresh black pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, growing guides for 34 popular perennials, and a recipe for each one. The companion book is Growing Good Food: A citizen’s guide to backyard carbon farming.