Prune Chutney

In a large cooking pot, dissolve: 1 pkg (16 oz) brown sugar with:

1-2/3 c. (~13 oz) wine vinegar (red white)

over low heat (can add more later if needed)

While this is heating, clean and chop into uneven pieces: 6-8 c. Italian prunes. Add to the sugar/vinegar mixture.

As this slowly cooks, add:

4 T. finely chopped ginger

1 c. raisins

12 cloves garlic, finely chopped

6 cinnamon sticks

3 dried jalapeno peppers, finely chopped

2 t. salt

In a small saucepan, heat: 1½ T. sesame oil. Add:

2 t. black mustard seeds

2 t. cardamom seeds

2 t. fenugreek

2½ T. cumin

½ t. mace

Heat the seeds until they begin to pop, then add to prune mixture.

Slowly cook this mixture down until it's a thick jam-like consistency. This will take several hours. Let cool and then pour into jars.

Makes about 3 pints.

SafS 10/99