Recipes... prunes with panache...

Prune chutney

Preparation time: 90 minutes
Serves: 6 jars

INGREDIENTS

500g soft pitted Australian Prunes
4 large (1Kg) firm Packham Pears
1 large brown onion
1 cup white wine vinegar
1 cup (220g) white sugar
1 tablespoon peeled, finely shredded fresh ginger
2 tablespoons yellow mustard seeds
2 teaspoons all spice
teaspoon ground chillies
2 cups water

METHOD

1. Snip the prunes into 2-3 pieces. Peel the pears, cut into quarters and remove cores. Chop into 1-2cm pieces and set aside. Peel onion, cut into quarters and chop or slice thinly.
2. Put prunes, onion, cup vinegar, sugar, ginger, mustard seeds, all spice, chillies and cup water into a heavy based wide saucepan.
3. Bring to the boil, cook over medium heat stirring occasionally for 10-15 minutes until liquid reduces by half. Add pears, remaining vinegar and water. Return to the boil, reduce heat and simmer, uncovered for 1 hour15 minutes or until chutney reaches a glossy, thick rich brown consistency. Stir at regular intervals to prevent chutney sticking to the pan base.
4. Whilst still hot, spoon or ladle into 250ml sterilized jars. Cool and seal tightly with suitable lids. Label and date. Store for at least 2 weeks before using.
5. Serve the chutney with cold meats, curries, roast or char-grilled pork, chicken, quail and duck. Enjoy with tasty or vintage cheddars and any variety of blue vein cheese accompanied with sour dough breads or plain water crackers.


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