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.
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.