Prune Chutney

Prep Time: 25 minutes

Ingredients

1 teaspoon peanut and vegetable oil
1 small onion, chopped finely
250g SUNSWEET prunes, chopped
1 tablespoon freshly grated root ginger
2 cloves of garlic, crushed
1 small bay leaf
75g soft brown sugar
100ml cider (or rice wine vinegar)
½ teaspoons ground allspice
salt and pepper

Instructions

Heat the oil in a pan over a low heat

Add the onion, a little salt and pepper, and all the allspice

Cook for 10 minutes, or until soft, stirring occasionally

Add the prunes, ginger, garlic and bay leaf and cook gently for about 10-12 minutes.

Add the sugar and vinegar and cook until the chutney is the consistency of a chunky applesauce.

Season with salt, pepper and sugar to taste.

Serve warm or leave to cool. Will keep for several weeks in the fridge.

Great with savoury foods and as an accompaniment to cheese.

Nutritional Information

Total Servings: N/A
Calories per serving: N/A