Brilliant little relish to have with lamb. The grapes cut through the richness of the lamb with a bit of heat from the chilli. Try it with my Slow Roast Pomegranate Lamb Shoulder.

200g seedless grapes, halved

4 tbsp cider vinegar

2 tbsp soft light brown sugar

1 chilli, finely chopped

large handful mint leaves, finely chopped

Put the grapes in a serving bowl. In a small bowl, whisk the sugar and vinegar together until the sugar has dissolved. Pour over the grapes, add the chilli and set aside for 10 minutes to lightly pickle.

Just before serving, add the mint.

Ideal with:

Slow cooked lamb shoulder with zaatar and garlic potatoes served

Slow cooked lamb shoulder with zaatar & garlic potatoes

Grape, chilli and mint relish

Jules

Brilliant little relish to have with lamb. The grapes cut through the richness of the lamb with a bit of heat from the chilli. Try it with my Slow Roast Pomegranate Lamb Shoulder.

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Prep Time 5

Pickling 10

Course Condiment

Servings servings

Calories 44 kcal

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Ingredients

200 g seedless grapes halved
4 tbsp cider vinegar
2 tbsp soft light brown sugar
1 chilli finely chopped
large handful mint leaves finely chopped

Instructions

Put the grapes in a serving bowl. In a small bowl, whisk the sugar and vinegar together until the sugar has dissolved. Pour over the grapes, add the chilli and set aside for 10 minutes to lightly pickle.
Just before serving, add the mint.

Nutrition

Calories: 44kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 101mgFiber: 1gSugar: 10gVitamin A: 93IUVitamin C: 12mgCalcium: 8mgIron: 1mg

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