Spicy Plum Chutney

Name: Spicy Plum Chutney
Ingredients: 3 tablespoons ghee (see note); 1/2 teaspoon fennel seed; 1/4 teaspoon nigella seeds (see note); 1/2 teaspoon black mustard seeds (see note); 2 green chilies, thinly sliced; 1 1/2 lbs plums, pitted and quartered; 1/2 cup raisins; 1 1/2 cups sugar; 1/4 teaspoon salt; 1/4 cup walnuts, chopped; 1/4 cup coconut (fresh or dried in ribbons or grated); 2 tablespoons ginger (minced crystallized)

12 ingredients

8 steps

Ingredients

3 tablespoons ghee (see note)
1/2 teaspoon fennel seed
1/4 teaspoon nigella seeds (see note)
1/2 teaspoon black mustard seeds (see note)
2 green chilies, thinly sliced
1 1/2 lbs plums, pitted and quartered
1/2 cup raisins
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup walnuts, chopped
1/4 cup coconut (fresh or dried in ribbons or grated)
2 tablespoons ginger (minced crystallized)

Directions

1

Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
2

Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
3

Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
4

Remove from heat and stir in walnuts, coconut and ginger.
5

Let cool down to serve or fill into sealed glases and refrigerate.
6

NOTE: you can replace ghee by a mixture of butter and canola oil.
7

NOTE: nigella seeds (kalonji) is also called black onion seeds.
8

NOTE: black mustard seeds can be replaced by brown mustard seeds.