RED PLUM CHUTNEY

(SUITABLE FOR VEGANS)

Edited:- This recipe was featured in the Cook Blog Share on 9th February 2016, Check here.

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My recipe as published in the local newspaper od Airdrie.

Plums are in season in this part of the world, soon they will disappear from the shops as the fall season is already approaching. Soon winter will knock on the door and I am going to miss all these lovely fruits like peaches, plums, nectarine and my favorite ... cherry. I wish cherry was available throughout the year.

The story of this chutney recipe invention is that- when I was in South Africa, we regularly frequented the farmers market early mornings on the weekends. At such markets, there were very nice fresh fruits and vegetables available at very reasonable prices. The only problem was that we had to buy in bulk, but this only meant that we had plenty to share amongst friends and neighbors. This gesture was duly reciprocated by our friends! One Saturday morning my friend gave me half a box of fresh red plums, around 4 kg. After getting the box I thought, what am I going to do with so many plums?

That's when I got this idea of making plum chutney. I thought of using the sweet and sour qualities of the plums with a dash of ginger and green chilli, which turned out very nice. Now it is made in my kitchen whenever plums are available in summer season. A dear friend of mine calls me to remind me during the plum season, “when are you making your plum chutney?!”.

The good thing about this chutney is that it is suitable for fasting days when Hindus fast from grains and are not suppose to eat any onion or garlic. This plum chutney also goes very well with any snack like samosa, pakoda etc and is also good with rice-curry or any subzi-roti/nan during lunch or dinner time.

RECIPE

INGREDIENTS

• 500 grams red plums
• 250 grams sugar (brown is better)
• 50 grams finely sliced ginger
• finely sliced or whole green chilli to taste
• salt and chilli powder to taste
• 2-3 cloves
• 1 tbs fennel seeds (saunf)
• 1 tsp mustard seeds (rai)
• 1 tsp garam masala
• 2 tbs oil

METHOD

• Wash, clean and finely chop the red plums and remove the stones.
• Heat the oil in a frying pan on a medium flame.
• When hot add mustard and fennel seeds and cloves, when fennel seeds are changing the colour, add ginger and green chilli and fry them.
• When ginger is brown, add the chopped red plums and then salt, chilli powder and cover the frying pan with the lid.
• Leave it on slow gas for 10-15 minutes till plums are tender and cooked.
• Add sugar and mix well, let it cook for another 10 minutes till the water evaporates and the chutney is thick enough.

It can be stored in the fridge for 20-30 days in a sterilized glass bottle and can be served with any snack or meal.

I am sending this recipe as my blog entry to the recipe of the week event, and also sending this recipe for Hearth and Soul event, I am also sending this recipe as my blog entry to Gluten-free Wednesdays, and for Simple and in season, and for Friday Free for all, and with Tuesday table..
I am sending this recipe to NO waste food challenge because old and soft plums can be used for this chutney, and with Way wow link party, and with Meatless Monday and with what'd you do this weekend, and with yum yum linky, and with full plate Thursday, and with My two fav things on Thursday and with Cook blog share, and with Real Food Friday and Fiesta Friday together with Lily and Juliana.

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