Balsamic Fig Chutney with Roasted Grapes

240757

(5)

Ingredients in this Recipe

1 orange
1 pound dried Calimyrna figs, stemmed, quartered
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
12 pitted large black olives, quartered
12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)
2 black tea chai tea bags
2 cups stemmed seedless red grapes
2 cups water
2 green onions, thinly sliced
2 tablespoons aged balsamic vinegar
2 teaspoons extra virgin olive oil, divided
3 garlic cloves, minced

Recipe Preparation

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