California Prune Chutney Sauce

Add chopped California Prunes to this condiment for an added sweetness and pair with your Favourite South Asian dish or use as a spread or dipping sauce.

Makes: Makes about 2.5 cupsPrep Time: 15 minutesCook Time: 15 minutes


  • 1 cup chopped onion
  • 1 tablespoon extra-virgin olive oil
  • ½ cup lightly packed brown sugar
  • ⅔ cup white wine vinegar
  • 1 orange, zest and juice
  • 2 apples, cored and finely chopped
  • 2 pears, cored and finely chopped
  • ¾ cup pitted California Prunes, chopped
  • ⅓ cup raisins
  • 2 tablespoons fresh grated ginger
  • ¼ teaspoon cinnamon
  • 2 medium pinches saffron threads
  • Pinch of nutmeg, to taste
  • Pinch of cayenne pepper, to taste


  1. In a medium saucepan, cook onion in olive oil until softened.
  2. Add brown sugar, vinegar and orange juice; reserve zest. Simmer over medium heat until liquid evaporates and sugar starts to caramelize and thicken.
  3. Add apple and cook 5 minutes. Add pears, California Prunes and raisins. Cover mixture with parchment paper and continue cooking 10 minutes without stirring.
  4. Remove from heat. Stir in ginger, cinnamon, spices and orange zest to taste.
  5. Keep refrigerated in airtight container 3 to 4 days.

Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Prune Board.


Caroline Denti