California Prunes Chutney Sauce

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California Prunes Chutney Sauce

Print Recipe

If you’re looking to spice up your meals with something quick and easy, just try this chutney with prunes

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R141

Ingredients

Units Scale

250 g chopped apples
250 g chopped pears
100 g chopped Sunsweet prunes
75 g onions
60 g raisins
1/2 spoon orange rind
juice of 1 orange
100 g brown sugar
1/4 teaspoon cinnamon
Just enough nutmeg
Just enough cayenne pepper
25 g fresh grated ginger
150 ml white wine vinegar
1/2 saffron sachet
1 spoon extra-virgin olive oil

Instructions

  1. In a pan, stew onion in oil for 2’.
  2. Add all liquid ingredients and sugar, cook until all liquids evaporate and sugar caramelizes.
  3. Add chopped apples and cook for 5’, then add chopped pears, raisins and prunes.
  4. Cook for 10’ on a low heat, mixture must be covered with a foil of baking paper and must stay untouched.
  5. Remove from heating and add the remaining spices.
  6. Please note that the orange rind must be added once cooking is complete, in order to avoid sauce bittering.

It can be preserved for a few days in a hermetic container

Notes

California Bakery

Nutrition

  • Calories: N/A
Print

California Prunes Chutney Sauce

Print Recipe

If you’re looking to spice up your meals with something quick and easy, just try this chutney with prunes

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R141

Ingredients

Units Scale

250 g chopped apples
250 g chopped pears
100 g chopped Sunsweet prunes
75 g onions
60 g raisins
1/2 spoon orange rind
juice of 1 orange
100 g brown sugar
1/4 teaspoon cinnamon
Just enough nutmeg
Just enough cayenne pepper
25 g fresh grated ginger
150 ml white wine vinegar
1/2 saffron sachet
1 spoon extra-virgin olive oil

Instructions

  1. In a pan, stew onion in oil for 2’.
  2. Add all liquid ingredients and sugar, cook until all liquids evaporate and sugar caramelizes.
  3. Add chopped apples and cook for 5’, then add chopped pears, raisins and prunes.
  4. Cook for 10’ on a low heat, mixture must be covered with a foil of baking paper and must stay untouched.
  5. Remove from heating and add the remaining spices.
  6. Please note that the orange rind must be added once cooking is complete, in order to avoid sauce bittering.

It can be preserved for a few days in a hermetic container

Notes

California Bakery

Nutrition

  • Calories: N/A
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Print

California Prunes Chutney Sauce

Print Recipe

If you’re looking to spice up your meals with something quick and easy, just try this chutney with prunes

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: N/A
  • Method: import-018
  • Cuisine: R141

Ingredients

Units Scale

250 g chopped apples
250 g chopped pears
100 g chopped Sunsweet prunes
75 g onions
60 g raisins
1/2 spoon orange rind
juice of 1 orange
100 g brown sugar
1/4 teaspoon cinnamon
Just enough nutmeg
Just enough cayenne pepper
25 g fresh grated ginger
150 ml white wine vinegar
1/2 saffron sachet
1 spoon extra-virgin olive oil

Instructions

  1. In a pan, stew onion in oil for 2’.
  2. Add all liquid ingredients and sugar, cook until all liquids evaporate and sugar caramelizes.
  3. Add chopped apples and cook for 5’, then add chopped pears, raisins and prunes.
  4. Cook for 10’ on a low heat, mixture must be covered with a foil of baking paper and must stay untouched.
  5. Remove from heating and add the remaining spices.
  6. Please note that the orange rind must be added once cooking is complete, in order to avoid sauce bittering.

It can be preserved for a few days in a hermetic container

Notes

California Bakery

Nutrition

  • Calories: N/A

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