This chutney is sweet, smoky and tangy. It’s the perfect accompaniment to cheese. I have been experimenting in the kitchen trying to create a delicious chutney without adding loads of sugar. By using California Prunes I have been able to achieve the same texture as a nice slow cooked chutney and the prunes have given the sweetness that I have then balanced out with the vinegar.
Makes: 10Prep Time: 30 minutes
- 3 medium onions
- 125g California Prunes
- 1/2 tsp salt
- Olive oil, to taste
- 1 tsp smoked paprika
- 125g chorizo
- 50ml white wine vinegar
- 1 tsp black onion seeds
- Finely dice the onions and place into a medium sized saucepan
- Add a sprinkle of salt and a splash of olive oil.
- Cook the onions for 5-10 minutes to soften, adding the smoked paprika after the onions have cooked for a few minutes.
- Meanwhile dice the chorizo as finely as possible, then add to the onions.
- Add the chopped California Prunes and vinegar and simmer for 20 minutes (if the chutney reduces a little too quickly, just add a little water to loosen and allow more cooking time as the water evaporates). The mixture should reduce in volume to intensify the flavour.
- To test if it is ready, simply taste: it should be smoky, sweet and tangy.
- Finish by stirring in black onion seeds into the chutney, then place in a clean jam jar. It will keep in the fridge for up to 4 weeks.