Prune Chutney Recipe
Ingredients
3.5 kg prunes (= 3 kg fruit)
1 tsp cumin
1 tsp mustard seeds
3 fresh chili
3 Kafir leaves (fresh or dry)
10 Curry leaves (fresh or dry)
3 onions
6 garlic cloves
5 cm grated ginger
4 TS olive oil
4 dl aceto balsamico
8 TS honey
salt + pepper
Method
Pit prunes and cut into pieces
Toast cumin and mustard seeds in a dry pan together with kafir and curry leaves and chili
Heat olive oil in pan and put in onions, cook until golden, add ginger and garlic
Add fruit, balsamico and honey and cook for 15 minutes (or until consistency slightly thickens)
Season with salt and pepper
Puree with handblender, fill in hot sterilised containers and sterilise in steamer
Tips
Goes well with curries, boiled potatoes and cheese, pot-au-feu
