Preparation time: 30 minutes
Ingredients:
500 gms fresh red plums
1 cup sugar
2 cups water
Salt to taste
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. ginger, peeled & chopped into very thin slices
Juice of 1 lemon
Method:
1. If using dry plums use 250 gms. Wash very well and then soak. Use water to soak for 2 hours. If using fresh plums, wash. Boil water. Add plums. Remove after 1 min. Run under cold water. Peel off and cut into slices.
2. Its better to use stainless steel pan for this chutney. Heat sugar with about 2 cups of water, if using dry plums. (If using fresh plums, use more water.) Add salt, chili powder, ginger, cumin. Add plums, lemon juice and bring to a boil.
3. Then lower heat to medium and cook. Stir often. It will take about 25 minutes to thicken and become syrupy. If using dry plums, add plums to the mixture when it starts boiling. Dried mint about 1/2 tsp. can be added too if available.
4. In between taste chutney mixture for more salt or chilies. Its beter to use less chilies. Remove the pan from fire when thick and sticky. Dry plums might cook early so dont overcook the chutney.
5. When ready, cool it for a little time. Then serve. If storing in a jar, sterilise it first by oven drying it.
6. This should stay about a week in fridge. This dish is very appetising and is good for increasing hunger.
Ingredients:
500 gms fresh red plums
1 cup sugar
2 cups water
Salt to taste
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. ginger, peeled & chopped into very thin slices
Juice of 1 lemon
Method:
1. If using dry plums use 250 gms. Wash very well and then soak. Use water to soak for 2 hours. If using fresh plums, wash. Boil water. Add plums. Remove after 1 min. Run under cold water. Peel off and cut into slices.
2. Its better to use stainless steel pan for this chutney. Heat sugar with about 2 cups of water, if using dry plums. (If using fresh plums, use more water.) Add salt, chili powder, ginger, cumin. Add plums, lemon juice and bring to a boil.
3. Then lower heat to medium and cook. Stir often. It will take about 25 minutes to thicken and become syrupy. If using dry plums, add plums to the mixture when it starts boiling. Dried mint about 1/2 tsp. can be added too if available.
4. In between taste chutney mixture for more salt or chilies. Its beter to use less chilies. Remove the pan from fire when thick and sticky. Dry plums might cook early so dont overcook the chutney.
5. When ready, cool it for a little time. Then serve. If storing in a jar, sterilise it first by oven drying it.
6. This should stay about a week in fridge. This dish is very appetising and is good for increasing hunger.
