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Grape Chutney on Baked Brie | Playful Cooking

Grape Chutney on Baked Brie

Kankana Saxena
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
 

  • 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

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.

Nutrition

Serving: 1Serves 2