Gruber's Grape Horseradish Chutney. Grape chutney with horseradish – sweetish, with a pleasant horseradish kick.

Gruber's Grape Horseradish Chutney is a sweetish chutney made from grape pulp and 'Kren', as horseradish is called in Austria. Pectin thickens it, and malic acid adds freshness. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 120g per jar. The producer calls it a "true Styrian."

Grape Horseradish Chutney from Gruber's Fruchtzauberei brings two familiar ingredients together. There are sweet grapes and horseradish with its sharpness that tickles the nose. Kren is the Austrian word for horseradish. It is a staple with Tafelspitz (boiled beef), on a snack platter, or with Easter ham, usually freshly grated or as apple-horseradish. In this jar, it meets grape pulp, which softens its pungency. The result is a chutney that tastes fruity and sweet at first and only later reveals its temperament. The appeal lies in the interplay: the grape provides sweetness and fruit, the horseradish provides the spice.

Taste

The first impression is sweet and grape-forward, almost like a fruit spread. Then the horseradish kicks in. Its heat is pleasant, tingling briefly in the nose before subsiding. The malic acid keeps the entire flavor profile fresh so the sweetness never feels heavy. The consistency is set and spreadable, easy to spoon and perfect for bread.

This distinguishes it clearly from the other chutneys from Reigersberg. The Red Currant Chutney is more tart and gets its heat from ginger. The medlar chutney is sweet-and-sour and pleasantly spiced. Here, the heat comes solely from the horseradish, remaining a warmth that flares up briefly. Those expecting a very sharp horseradish paste will find this chutney rather mild.

Usage

The manufacturer recommends the chutney with cheese, beef dishes, schnitzel, and simply on bread. Served with Tafelspitz or boiled beef, it replaces the classic apple-horseradish and brings more fruit to the plate. A spoonful straight from the jar also pairs well with a roast beef dinner or a cold roast beef sandwich.

In Austria, a small bowl of cranberries is traditionally served alongside Wiener Schnitzel or Backhendl (breaded fried chicken). This chutney is a sweet-and-spicy alternative. On a cheese board, it goes well with robust mountain cheese, aged Gouda, and spicy semi-hard cheese. And on a buttered slice of bread with ham or smoked pork, it adds fruit and spice to a simple snack.

Our tip: Stir a spoonful of chutney into crème fraîche and serve it as a dip for smoked trout or smoked salmon. The sweetness of the grape and the sharpness of the horseradish pair beautifully with the smoky notes.

Origin

The producer calls this chutney a true Styrian, which fits its origins perfectly. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's roots go back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.

René Gruber, a master fruit grower, is responsible for the fruit varieties. In the kitchen, Beatrix is in charge; she is a trained chef. The two develop their recipes together, tasting and experimenting until the flavor is just right. Everything is produced by hand. The Grape Horseradish Chutney is one of three chutneys the farm offers in its own range, along with medlar and red currant.

For whom

The Grape Horseradish Chutney is for everyone who likes horseradish but doesn't want full-on intensity every time. It suits beef lovers, cheese enthusiasts, and anyone who enjoys a mix of sweet and spicy on their plate during a snack. As a souvenir from Styria, the 120g jar is a great companion to a piece of mountain cheese. Those who prefer a sweet-and-sour, mild chutney should try the Medlar Chutney. You can find the farm's entire assortment on the Gruber's Fruchtzauberei page.

This chutney is not suitable for those who avoid horseradish altogether. If you are looking for a sweet-and-sour chutney for poultry or lamb, the Medlar Chutney is a better choice.

A sweetish grape chutney with Styrian temperament – for Tafelspitz, schnitzel, cheese, and a snack-time sandwich.