Plum-portchutney

Name: plum-portchutney
Cook time: 10 min
Total time: 130 min
Yield: 8
Ingredients: 250 g prunes without pit; 2 toe garlic; 1 Red pepper; 340 g onions; 2 dried laurel leaves; 3 el plum jam; 150 ml Warre's King's tawny port other port also possible; tl salt

Chutney of prunes, garlic, red pepper, Amsterdam onions, bay leaves, plum jam and port.

Ingredients

Kitchen Stuff

1 weckpot of 1 liter

Directions

Cut the plums in four and finely chop the garlic.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Put the prunes, garlic, pepper, onions, the onion juice from the pot, the bay leaf, jam, port and the salt in a thick-bottomed pan and bring to the boil.
Turn the heat down and let the lid stew on the pan for 40 minutes. Remove the lid from the pan and leave to simmer for another 20 minutes.
Remove the pan from the heat, remove the red pepper and bay leaf and spread over 1 large or 2 small jars. Allow to cool to room temperature in 1 hour.

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Nutrition

120Calories

Sodium7% DV160mg

Fat42% DV27g

Protein2% DV1g

Carbs8% DV23g

Fiber24% DV6g

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