Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.

Prune Chutney

If cranberries aren’t your thing or if your dinner party is SO huge that you would like a second condiment on your table, I suggest a prune chutney.  The word “prune” has a tendency to turn people off to foods, so if you’ve got some picky eaters in your crowd, maybe call this dish a “dried plum” chutney. Bring 2 cups of water to a boil.  Place 3 ½ cups halved and pitted prunes in a bowl, and pour the boiling water over the prunes, and soak them overnight.

The next day, mix 1 cup packed dark brown sugar, 1 cup granulated sugar, and ¾ cup cider vinegar in a pot and bring to a boil over medium heat.  Add 1 ½ teaspoons red pepper flakes, 2 teaspoons mustard seed, 2 thinly-sliced cloves of garlic, ¼ thinly sliced onion, ½ cup thinly sliced preserved ginger, and 1 cup seedless white raisins to the boil.  Strain the prunes out of their soaking water and add the prunes to the mix.  Simmer over medium-low heat until the mixture is thickened, about 1 hour, stirring gently and frequently.  Pour into glass containers and refrigerate until serving.

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