Name: Balsamic Fig Chutney with Roasted Grapes
Yield: Makes 1 quart
Ingredients: 2 cups stemmed seedless red grapes; 2 teaspoons extra-virgin olive oil, divided; 1 orange; 3 garlic cloves, minced; 2 cups water; 2 black tea chai tea bags; 1 pound dried Calimyrna figs, stemmed, quartered; 12 pitted large black olives, quartered; 12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup); 2 green onions, thinly sliced; 2 tablespoons aged balsamic vinegar; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper

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