Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 12

1 – 15 oz. can of plums and juice
½ cup brown sugar
½ cup sugar
½ cup cider vinegar
½ cup raisins
1 teaspoons salt
1/4 cup chopped onion
1 teaspoons mustard seeds
1 tsp. ground ginger
1⁄4 teaspoon cayenne

Remove plums from the can reserving the liquid. Chop the plums into a rough dice.
Combine sugars and vinegar in a large saucepan.
Bring to a boil, stirring until sugars dissolve.
Add remaining ingredients; mix well and bring to a boil.
Reduce heat and cook gently 45-50 minutes until thickened.
Stir often to keep chutney from scorching.

Written by Joyce Peters — February 12, 2019


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