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