Ricotta and Grape Chutney Dip
Creamy and Smooth Ricotta Dip with sweet and sour grape chutney is perfect appetizer for the holidays! Serve it with toasted baguette, chips or papri!
Servings: 4 servings
Ingredients
Grape Chutney
- 2 cups red grapes or mix grapes
- 1 tbsp oil neutral
- ¼ cups red onions thinly sliced
- ½ tsp panch phoron spice blend
- ½ tsp fennel seeds
- 1 dried red chili
- 3-4 tbsp sugar
- Salt to taste
- 1 tsp balsamic vinegar
- Oregano
- ½ tsp red chili flakes
Whipped Ricotta
- 1 cup Ricotta whipped
- ½ tsp herbs
- ½ tsp red chili flakes
- Olive oil and pine nuts or marcona almonds optional
Instructions
Grape Chutney
- Take oil in a pan on medium heat. Once the oil is hot, add onions and let them cook until they are caramelized. Once the onions start browning, add few drops of water to soften them and stop them from burning. Once the onions are caramelized, remove them.
- In the same pot or pan, take 1 tsp of oil. Once its hot, add the panch phoron spices and fennel seeds. Let them bloom a little and then add dried red chili.
- Immediately add grapes and sugar, salt, balsamic vinegar, red chili flakes as well. Let it boil on slightly high heat for about 20 minutes. It thickens as it sits. So, check once in between to see if it is thickening up or not.
- It should look jammy. Add the caramelized onions too. Turn off the heat and let it cool down.
Whipped Ricotta
- Take ricotta in a bowl and add the seasonings; whisk it until its smooth. You can also use food processor but whisking it by hand was enough.
Serving
- Place a big dollop of ricotta on a platter or bowl, spread it using a back of a spoon and add grape chutney on top and extra herbs and seasonings if needed.
Notes
- Optional - You can also drizzle some olive oil and add nuts to give it some texture.
- Sugar – I added less sugar as the grapes were sweet, but if you end up getting grapes that are sour you might need to add extra sugar.
- Buy seedless grapes.