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Dried Plum Chutney

Course: Sauces/Condiments
Cuisine: Fusion
Servings: 4
Author: Michelle De La Cerda
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Ingredients

  • 16 jumbo shrimp; cooked (OPTIONAL)
  • 2 medium red onions; thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 poblano chili pepper; seeded and chopped
  • 2 cloves garlic; grated/minced
  • 1-7 oz . pkg Sunsweet Amaz!n™ Diced Prunes
  • 1 cup Sunsweet PlumSmart® Light juice
  • 1/4 cup orange juice
  • 2 tbsp dijon mustard
  • 1/2 tsp . coriander
  • 1/8 tsp . ginger
  • 1 tbsp . honey
  • 3 tbsp red wine vinegar
  • 1/8 salt and pepper; to taste +/-

Instructions

  1. In a large pan over medium heat, add the olive oil.
  2. Once the oil is heated, add the onions; sauté for about 15 minutes or until the onions have completely softened. Some onions will brown and that is ok.
  3. Add the poblano and garlic, stir well and cook for 4 more minutes.
  4. Add the Sunsweet Amaz!n™ Diced Prunes, cook an additional two minutes.
  5. Add the remaining ingredients, stir well and allow to come to a low simmer, cook for about 5 minutes or until the dried plums have softened and all ingredients have blended well together.
  6. Serve with cooked, deveined, shelled shrimp.
  7. (Or serve it the way my daughter enjoyed it; on butter crackers with cream cheese)