- Preparation time: 00:30'
- Servings: 10
|to taste||olive oil|
|1 tsp||smoked paprika|
|50ml||white wine vinegar|
|1 tsp||black onion seeds|
This chutney is sweet, smoky and tangy. It’s the perfect accompaniment to cheese. I have been experimenting in the kitchen trying to create a delicious chutney without adding loads of sugar. By using California prunes I have been able to achieve the same texture as a nice slow cooked chutney and the prunes have given the sweetness that I have then balanced out with the vinegar.
Finely dice the onions and place into a medium sized saucepan
Add a sprinkle of salt and a splash of olive oil.
Cook the onions out for 5-10 minutes to soften, adding the smoked paprika after the onions have cooked for a few minutes.
Meanwhile dice the chorizo as finely as possible, then add to the onions.
Add the chopped prunes and vinegar and simmer for 20 minutes (if the chutney reduces a little too quickly, just add a little water to loosen and allow more cooking time as the water evaporates). The mixture should reduce in volume to intensify the flavour.
To test if it is ready, simply taste: it should be smoky, sweet and tangy.
Finish by stirring in black onion seeds into the chutney, then place in a clean jam jar. It will keep in the fridge for up to 4 weeks.