Balsamic Fig Chutney with Roasted Grapes

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 12 large olives black pitted quartered
• 2  tea chai tea bags black
• 0.5 teaspoon coarse kosher salt 
• 1 pound calimyrna figs dried stemmed quartered
• 3  garlic cloves minced
• 12 large olives green pitted cut into strips ( 1 cup) (such as Cerignola)
• 2  green onions thinly sliced
• 0.3 teaspoon ground pepper black
• 2 teaspoons olive oil extra-virgin divided
• 1  cranberry-orange relish 
• 2 cups grapes red seedless stemmed
• 2 cups water 

Equipment

• frying pan
• baking sheet
• sauce pan
• ladle
• oven
• peeler

Directions

1. Preheat oven to 425°F.
2. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
3. Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use).
4. Heat 1 teaspoon oil in large saucepan over medium-high heat.
5. Add garlic; stir 30 seconds.
6. Add 2 cups water and tea bags. Increase heat; bring to boil.
7. Remove tea bags, squeezing to release liquid.
8. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes.
9. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.