Ingredients
-
3
-
1/2
-
1/4
-
1/2
-
2
-
1 1/2
-
1/2
-
1 1/2
-
1/4
-
1/4
-
1/4
-
2
-
-
-
Directions
Spicy Plum Chutney, This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook , Made this yesterday and although I liked it well enough, it was even better today! I made some minor changes but I don’t think it affected the finished dish in the end I do not know of, nor have seen nigella seeds so I took a small shallot and minced and smashed it instead I also coarse chopped the plums because my Indian student does not like his fruit or vegetables unless cut small I really enjoyed this as a nice change and will make again but will cut the sugar down to about half of what the recipe calls for next time
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Steps
|
1
Done
|
Heat Ghee in a Large Sauce Pan Over Moderate Low Heat Until Hot, but not Smoking. |
|
2
Done
|
Add Fennel Seeds, Nigella Seeds, Black Mustard Seeds and Chilies. Fry Until Mustard Seeds Pop and Turn Grey. |
|
3
Done
|
Add the Plums, Raisins, Sugar, Salt and Simmer Until Thick For About 30 to 40 Minutes. |
|
4
Done
|
Remove from Heat and Stir in Walnuts, Coconut and Ginger. |
|
5
Done
|
Let Cool Down to Serve or Fill Into Sealed Glases and Refrigerate. |
|
6
Done
|
Note: You Can Replace Ghee by a Mixture of Butter and Canola Oil. |
|
7
Done
|
Note: Nigella Seeds (kalonji) Is Also Called Black Onion Seeds. |
|
8
Done
|
Note: Black Mustard Seeds Can Be Replaced by Brown Mustard Seeds. |
