Dried plums (aka prunes) get a bad rep. Everyone knows them for their ability to make you…um…need to use the bathroom. But did you know that plums promote healthy bones and are a great substitute for fats and sugars in baked goods or sauces?
When I was in San Francisco in March, I had dinner at a great Indian restaurant with my friend which prompted me to take Daniel to eat Indian when he was visiting last month. At both places, my favorite dipping sauce was the sweet brown one. At the time, I was completely unaware of the ingredients, but all this Indian food inspired me to try my hand at making chutney at home. So easy! I just simmered a few ingredients together, blended them up, and had a sweet and slightly spicy sauce that I am now going to drown all my food in.
My favorite way to eat this chutney is with some cheese and crackers, but I could see it pairing great with meat or chicken, on a sandwich, or with scrambled eggs…you name it! Now you don’t even need to leave the comfort of your own home to get that signature chutney flavor.
What are your thoughts on dried plums/prunes?
- 1/2 cup California dried plums, packed
- 1 and 3/4 cup water
- 4 tablespoons brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- Add all ingredient to a small saucepan and heat over low heat until it reaches a simmer.
- Cover and cook for 5 minutes, whisk mashing dried plums slightly, and simmer uncovered on low for about 30 minutes.
- When liquid has cooked off and sauce thickens, let sit until slightly cooled (about 10 minutes).
- Add to a blender and blend until completely smooth.
- Serve with cheese and crackers, meat, poultry, etc.
By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
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