Meems’ Prune Chutney

Name: Meems’ Prune Chutney
Cuisine: United States
Ingredients: 3½ cups pitted prunes, halved; ¾ cup cider vinegar; 1½ teaspoons crushed red pepper flakes; 1 cup firmly packed dark brown sugar; 1 cup granulated sugar; 2 large cloves garlic, thinly sliced; 2 teaspoons mustard seed; ½ cup thinly sliced preserved ginger; ¼ cup thinly sliced onion; 1 cup seedless white raisins

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This stuff is just superb. We got the recipe from our friend Mary Powell, who inherited it from her grandmother. Mary serves it with turkey and with the wonderful marinated lamb that her son Alex makes. We make sure that there is a good supply of this magical chutney in our refrigerator at all times, in case of an emergency.

Ingredients

3½ cups pitted prunes, halved
1 cup firmly packed dark brown sugar
1

Americas
United States
Dinner
Preserve
Condiment
Vegan
Gluten-free

Method

Bring 2 cups of water to a boil. Place the prunes in a bowl. Pour the water over the prunes and soak overnight.
The next day, mix the sugars and vinegar and bring them to a boil in a saucepan over medium heat. Add all other ingredients except the prunes. Mix well. Discard the soaking water and stir in the prunes. Simmer over medium-low heat until the m