Raclette cheese with rosé and grape chutney

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 837 Kcal, 56g Protein, 15g Carbohydrates, 61g Fat


  • Chutney
  • 1 shallot, cut into thin rings
  • 1 tbsp butter
  • 300 g blue grapes, halved
  • 1 cloves
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 1 tbsp white wine vinegar
  • 0.75 dl rosé wine
  • Crispy dried meat
  • 50 g dried meat (jerky), thinly sliced
  • 0.5 tbsp olive oil
  • Raclette
  • 800 g raclette cheese in slices (e.g. smoked raclette cheese)
  • 1 tbsp rosemary, finely chopped

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  • Chutney

    Heat the butter in a pan. Sauté the shallots for approx. 3 mins. Add the grapes, clove, sugar and salt, cook briefly. Add the vinegar, reduce almost completely, pour in the wine, reduce for approx. 10 mins.
  • Crispy dried meat

    Heat the oil in a non-stick frying pan. Fry the meat for approx. 5 mins. until crispy.
  • Raclette

    Place the raclette cheese in the raclette pans, sprinkle with rosemary. Melt under a raclette grill for approx. 8 mins. Top with the chutney and dried meat.
  • Serve with:

    Potatoes cooked in their skin

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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