Black pepper, prune and sesame seed chutney
This arrived in a daydream about a sticky jam that hit my taste buds and kept on giving. Something where sweet balanced salty, something with a punchy heat and umami flavour, something with plenty of texture and a little tang to carry it all through. Enjoy it like a chutney with your thali, spread it on crackers or hot buttered toast or serve with a cheeseboard on festive occasions. It’s quite sweet, so if you’re looking for more of a sour taste, then add a little more lime, lemon or apple cider vinegar.
Makes 250g
250g soft prunes
3 tbsp toasted sesame seeds
l tbsp tahini
1 tsp freshly ground black pepper
3 tsp vanilla extract
1½ tbsp lemon or lime juice, or apple cider vinegar
2 pinches of sea salt
1½ tbsp ghee or sunflower oil (optional)
1 Place all of the ingredients in a food processor and process until smooth. Taste and adjust the flavours as needed. Store in the fridge for up to 1 week.
2 Alternatively, you could cook all the ingredients through with a little water in a medium saucepan over a medium heat until the water has evaporated and you get a thick consistency. Allow to cool and store in the fridge in a sterilized jar for up to 1 month.
