Balsamic Fig Chutney with Roasted Grapes
['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']
Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
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). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. 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. 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.
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