Prune Chutney


Fruit chutneys are basically made by boiling fruit in acid, sugar and spices, and then simmering to reduce the liquids and fruit become soft and tender. Enjoy it with meats, chicken or curry dishes.

Chutney is an Anglo-Indian loan word derived from caṭnī, a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.
Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. Wikipedia
  • 750 g Prunesangiesrecipes, pitted
  • 4 Green apples
  • 1 Onion
  • 60 g Raisins
  • 2 tbsp Ginger, finely chopped
  • 30 g Mustard seeds
  1. Rinse the prunes, apples and onion clean. Pat them dry with kitchen towel. Cut prunes lengthwise into strips. Peel, core and dice the apples. Cut the onion into thin wedges.
  2. Place onion, raisins, prunes, ginger, mustard seeds, chillie, allspice, vinegar, sugar, and 2/3 of the water in a large saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
  3. Add the diced apples and the rest of the water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 30 minutes. Remove pan from heat. Transfer chutney immediately to jars.
Prune Chutney on Foodista

8 comments:

nora@ffr 26/10/09 14:06

yumm!! angie ive never tried prune chutney!! sound delicious!! so do you like indian foods? i love some of them. donno abt chutney. but definitely will give a try. thanx for the recipe and info.
cheers!!

[Reply]
munchcrunchandsuch 26/10/09 21:24

wow, my dad wud love this tangy yet sweet chutney..yum

[Reply]
carmenpiva 26/10/09 21:39

We are not very used to chutneys in Spain, I had some in England, long, long ago. But...it is never is too late... and yours would be a great start.
xxx

[Reply]
Angie's Recipes 27/10/09 07:00

@Nora:Thanks, Nora and yes, I do like some Indian food from time to time.
@muchcrunchandsuch: I am glad to hear about that!
@carmenpiva:thanks, Carmen. My husband said it smells like the sauce used in the curry sausages here.

[Reply]
My Little Space 27/10/09 07:04

I would to make one of these days. Sounds delicious. Angie, your new look is gorgeous. Really refreshing! Cheers.

[Reply]
KennyT 29/10/09 22:01

I always get mixed up with prunes, plums and apricots, is it because of their names in Chinese?

[Reply]
Angie's Recipes 30/10/09 07:25

@Kenny: I guess so, Chinese name of these three, esp. prune and plum, could be really confusing. prune 李子(或叫西梅)
plum 梅子
apricot 杏

[Reply]
my kitchen 3/11/09 04:24

Never heard,different chutney,yummy.Following you

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips