Balsamic Fig Chutney with Roasted Grapes
Balsamic Fig Chutney with Roasted Grapes might be just the condiment you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 433 calories, 5g of protein, and 12g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes about 45 minutes. A mixture of coarse kosher salt, olives, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious.
Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use).
Heat 1 teaspoon oil in large saucepan over medium-high heat.
Add garlic; stir 30 seconds.
Add 2 cups water and tea bags. Increase heat; bring to boil.
Remove tea bags, squeezing to release liquid.
Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes.
Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.