Plum chutney used to be an essential on weddings during my childhood and it was one of the things I always looked for :)
This chutney complements biryanis very well. I love to have it with paratha. Easy to to and easy to eat. Anything easy excites me so here comes the recipe.
Dry Plums 250 gms
Sugar 1 1/2 cups
Water 1 cup
Salt 1/2 tsp
Red chili powder 1 pinch
Black pepper 1 pinch cracked
Cumin seeds 1/4 tsp
Melon Seeds 1 tbsp
Sliced Almonds 2 tbsp
White Vinegar 1 tbsp
Green Cardamom 2
- Rinse the plums under cold water and add a cup of water to the pan. Let soak for a couple of hours until they are re-hydrated.
- Add the sugar and green cardamom and put in on medium flame. Once it starts boiling, add the spices and let cook on medium low for about 10 minutes.
- Take off the heat and let it come to room temperature.
- Stir in the vinegar, melon seeds and sliced almonds.
- Store in an air tight container and refrigerate. It stays good for up to 2 weeks in the fridge.
You can reduce the amount of sugar to have more tangy touch to your chutney or add more sugar to get a sweeter one. Nuts and melon seeds are totally optional.
You can add more red chili powder if you like it hot.