Grape Jalapeno Chutney
by Johnny Loua, Chef, Seattle, Washington
- 2 cups red grapes
- ½ cup diced red onions
- ½ cup sugar
- 5 whole cloves
- 1 jalapeño, thinly sliced
- ½ teaspoon freshly cracked black pepper
- ½ cup white balsamic vinegar
In a small saucepan, combine all ingredients and bring to a boil over high heat. Let reduce until the liquid is almost a syrup consistency. Remove from heat and set aside to cool. Refrigerate until ready to use.