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Pressure Cooker Spiced Prune Chutney
Pressure Cooker Spiced Prune Chutney is a modern British recipe for a classic spiced chutney preserve made from prunes (dried plums) in a spiced and vinegared apple and onion base that's adapted to be cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Spiced Prune Chutney.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
3 jars
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesBritish Recipes
A classic winter chutney made with prunes (dried plums) that can be made at any time and which is adapted to be cooked quickly in a pressure cooker. The original on which this recipe was based was a chutney intended to be served with Christmas hams or turkey.
Ingredients:
500g prunes
500g cooking apples (eg Bramleys), peeled, cored and sliced
1 large onion, peeled and chopped
300ml malt vinegar
1 tsp curry powder
1 tsp mixed spice (pumpkin pie spice)
1 tsp salt
350g brown sugar
Method:
Wash the prunes, place in a bowl, cover with boiling water and set aside to soak and plump up for 30 minutes.
Drain the prunes and place in your pressure cooker. Add the apples, onion, malt vinegar, spices and salt then secure the lid and bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 10 minutes.
Take off the heat and set aside for the pressure to reduce naturally. Open the lid, stir in the sugar then place back on the heat and cook gently until the sugar has dissolved, stirring constantly.
Pour the resultant chutney into warmed jars. Secure with vinegar-proof lids then set aside to cool before labelling and storing. Like all chutneys, this version is better if allowed to mature for at least 4 weeks before serving.
