Plum Chutney

                               Plums from our back yard     

                        Sweet and tangy plums

  

Recently I made plum chutney for a potluck from the surplus plums from our back yard with the same recipe of my mother's tomato chutney and everyone liked it.This earthy, spicy sweet and tangy chutney goes well with any Indian flat bread,rice and cracker.This delicious chutney can be made ahead for any simple gathering or special occasion and preserved through canning process to enjoy all year round.
 
Ingredients:
2 quarts bowl of ripe plums(I don't know how much they weigh)
1 cup sugar
1 tbsp grated ginger
1 tsp oil
1/4 tsp salt
1/4 tsp mustard seeds and 1 dry red chili for tempering
1/4 tsp hot dry roasted ground chili
1/3 tsp roasted ground five spices

Method:
Peel the skin but don't discard the pits(if you don't like discard the pits).

Heat oil in a heavy bottom 4 quart sauce pan on medium heat.Add mustard seeds and dry red chili. Let it splutter. It will be very fragrant.Then add ginger.Saute till light brown.

Now add plums,salt and stir in the sugar.Cook on high heat until sugar dissolves.

Then reduce the heat on medium low and bring to a simmer for 40 to 50 minutes stirring occasionally. Chutney will thicken by then.Turn off the heat.Season plum chutney with the roasted ground five spices and ground chili.

Let it cool and transfer in a sterilized glass container.It will stay fresh in the refrigerate for up to 2 weeks.This plum chutney tastes absolutely unique.