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Spiked Plum Apple Ginger Chutney

Serve with Filet Mignon or Pork Loin

Serves 8 | The perfect way to elevate any meat and make your plate colorful and tasty. This chutney takes only minutes to make!


FEATURED FLAVORS

This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.



INGREDIENTS

🔸 16 large prunes, diced

🔸 2 Gala apples, peeled and diced

🔸 4 t finely minced gingerroot

🔸 2 T honey

🔸 ½ C chopped white sweet onion

🔸 1/2 C Olivezia Gravenstein Apple White Balsamic Vinegar

🔸 2 t kosher salt + ½ t black pepper

🔸 4 T fresh squeezed lemon juice

🔸 2 T brandy


METHOD


Add all the ingredients except the brandy to a saucepan and bring to a boil. Reduce heat so it’s just barely bubbling and cook on low for about 5-6 minutes, stirring occasionally and watching it doesn’t burn.


After that time remove from heat add the brandy. Return to burner and let simmer again for about 1 minute.


Serve over pork loin or as an accompaniment to steak.






©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.



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