Balsamic Fig Chutney With Roasted Grapes

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Bon Appetit


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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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