Baked Brie and Grape Chutney
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
  • 12 oz./ 340 g grapes
  • 1 teaspoon oil
  • ½ teaspoon black mustard seeds
  • ½ teaspoon fennel seeds
  • 1 dry red chili
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ½ teaspoon cumin powder
  • 1 teaspoon fennel powder
  • ¼ cup toasted walnut
  • 8 oz. brie
  • 1 tablespoon honey
  1. 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.
  2. 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.
  3. Give it a taste and depending on how sweet you like your chutney, add more sugar.
  4. Crush the grapes lightly and take the pan off the heat. Let it cool down a bit.
  5. Preheat oven to 375F.
  6. 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.
  7. Bake for 20 minutes.
  8. Serve immediately with crackers along with rest of the chutney and walnuts on the side.
Recipe by Honest Cooking by Mercato Fabbrica at