Ingredients
Units
Scale
- 12 oz./ 340 g grapes
- 1 teaspoon oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1 dry red chili
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1/4 cup toasted walnut
- 8 oz. brie
- 1 tablespoon honey
Instructions
- Place a heavy bottom pan on medium heat and drizzle the oil. Once the oil heats up, carefully drop the whole spices along with the dry red chili. Keep a watch as it will splatter a little bit. After a few seconds, drop the grapes and sprinkle salt and sugar. Stir and cook for 3 minutes.
- Sprinkle the cumin powder, fennel powder and paprika. Stir and cook 5 more minutes or until the grapes are softened and can be easily crushed.
- Give it a taste and depending on how sweet you like your chutney, add more sugar.
- Crush the grapes lightly and take the pan off the heat. Let it cool down a bit.
- Preheat oven to 375F.
- Place the Brie on an oven proofed pan or skillet. Drizzle honey and spread some of the grape chutney. Then, top it with half of the toasted walnut.
- Bake for 20 minutes.
- Serve immediately with crackers along with rest of the chutney and walnuts on the side.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer