Red Grape and Balsamic Mostada
Photography by Manja Wachsmuth.
Use this versatile Italian chutney with cold meats, pâté, cheese or as an accompaniment to salads.
INGREDIENTS
2 tablespoons olive oil
1 small red onion, chopped finely
2 cloves garlic, crushed
3 cups seedless red grapes
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 teaspoons yellow mustard seeds
¼ teaspoon chilli flakes
1 teaspoon finely chopped rosemary
finely grated zest and juice 1 orange
¼ cup water
sea salt
METHOD
Heat the olive oil in a medium saucepan and cook the onion and garlic with a good pinch of salt until tender. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer gently for 40-50 minutes until well reduced and the juices are rich and thick. Stir frequently to prevent it catching on the base of the pan. Cool and keep refrigerated but return to room temperature for serving. Makes about 1½ cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!