Prune Chutney

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Prune Chutney

Print Recipe

A condiment that can be added to any curry, toated sandwish or even just as a cheese topper on a cheese board

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R086

Ingredients

Units Scale

1 teaspoon peanut and vegetable oil
1 small onion, chopped finely
250g Sunsweet prunes, chopped
1 tablespoon freshly grated root ginger
2 cloves of garlic, crushed
1 small bay leaf
75g soft brown sugar
100ml cider (or rice wine vinegar)
1/2 teaspoons ground allspice
salt and pepper

Instructions

  1. Heat the oil in a pan over a low heat
  2. Add the onion, a little salt and pepper, and all the allspice
  3. Cook for 10 minutes, or until soft, stirring occasionally
  4. Add the prunes, ginger, garlic and bay leaf and cook gently for about 10-12 minutes.
  5. Add the sugar and vinegar and cook until the chutney is the consistency of a chunky applesauce.
  6. Season with salt, pepper and sugar to taste.

Serve warm or leave to cool. Will keep for several weeks in the fridge.

Great with savoury foods and as an accompaniment to cheese.

Notes

Michael Van Straten

Nutrition

  • Calories: N/A
Print

Prune Chutney

Print Recipe

A condiment that can be added to any curry, toated sandwish or even just as a cheese topper on a cheese board

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R086

Ingredients

Units Scale

1 teaspoon peanut and vegetable oil
1 small onion, chopped finely
250g Sunsweet prunes, chopped
1 tablespoon freshly grated root ginger
2 cloves of garlic, crushed
1 small bay leaf
75g soft brown sugar
100ml cider (or rice wine vinegar)
1/2 teaspoons ground allspice
salt and pepper

Instructions

  1. Heat the oil in a pan over a low heat
  2. Add the onion, a little salt and pepper, and all the allspice
  3. Cook for 10 minutes, or until soft, stirring occasionally
  4. Add the prunes, ginger, garlic and bay leaf and cook gently for about 10-12 minutes.
  5. Add the sugar and vinegar and cook until the chutney is the consistency of a chunky applesauce.
  6. Season with salt, pepper and sugar to taste.

Serve warm or leave to cool. Will keep for several weeks in the fridge.

Great with savoury foods and as an accompaniment to cheese.

Notes

Michael Van Straten

Nutrition

  • Calories: N/A
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Print

Prune Chutney

Print Recipe

A condiment that can be added to any curry, toated sandwish or even just as a cheese topper on a cheese board

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R086

Ingredients

Units Scale

1 teaspoon peanut and vegetable oil
1 small onion, chopped finely
250g Sunsweet prunes, chopped
1 tablespoon freshly grated root ginger
2 cloves of garlic, crushed
1 small bay leaf
75g soft brown sugar
100ml cider (or rice wine vinegar)
1/2 teaspoons ground allspice
salt and pepper

Instructions

  1. Heat the oil in a pan over a low heat
  2. Add the onion, a little salt and pepper, and all the allspice
  3. Cook for 10 minutes, or until soft, stirring occasionally
  4. Add the prunes, ginger, garlic and bay leaf and cook gently for about 10-12 minutes.
  5. Add the sugar and vinegar and cook until the chutney is the consistency of a chunky applesauce.
  6. Season with salt, pepper and sugar to taste.

Serve warm or leave to cool. Will keep for several weeks in the fridge.

Great with savoury foods and as an accompaniment to cheese.

Notes

Michael Van Straten

Nutrition

  • Calories: N/A

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