Pages Menu

So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

Categories Menu

Posted by on Sep 9, 2012 in Condiments, Indian | 0 comments

Plum Chutney

Plum Chutney

Have you canned before?

My answer to this question would have been NO a while ago but now i can say i canned and it worked.Yippie!!! Canning intimidates me.Just the process of sanitizing and vacuum sealing seems like lot of work.In this case, i had to wait for a day to find out if my canning worked or not.Phew.Glad it was successful.

Plum Chutney

Plum Chutney

So what did i can?

Plum Chutney

I had been to one of those regular grocery trip and noticed that plums were on sale.With no plan of what i am going to do with bulk plum ,i bought it anyway.It stayed in my refrigerator for couple of days and then i decided why not make a chutney out of it.The way,my parents do it using Panch forun.

This is quintessential Indian chutney.By that i mean,it is spicy,sweet and sour all at the same time.You will smell the curry leaves and fennel seeds as you dip your chips in it.

I lacked one of the ingredients for ‘paanch foron’,so i would call it ‘Char Foron’ (4 spices) which were  : cumin, fennel, fenugreek seeds,mustard seeds.Though,my parents do not use curry leaves,i blended North and South and added curry leves to the seasoning .

My sister was visiting us that time,so I let my sister prepare it.This is how she did it.It made 1-1/2 cup of chutney.So i canned it 2 (6 Oz) jars and 1 (4 Oz) jar with it.

Plum Chutney

Plum Chutney

Plum Chutney

Yield: 1-1/2 cups

Ingredients

  1. 6-7 plums cut in pieces,seeds out
  2. 2 Tablspoon oil
  3. 2 Tablespoon Turbinado sugar
  4. 1/2 teaspoon salt
  5. Seasoning
  6. 1/4 teaspoon each of Cumin,Fennel, Fenugreek seeds, Black Mustard seeds
  7. 5-6 dry curry leaves
  8. 1/4 teaspoon chili flakes

Instructions

  1. Heat oil in pan.
  2. Add seasoning spices.
  3. When it starts spluttering,add cut plums.
  4. Once it starts breaking down little,add salt and sugar.
  5. Keep cooking until plums are mashed up to thick consistency.
  6. Taste it and see if you need to adjust sugar or salt.
  7. Let it cool.
  8. Enjoy with samosa and paratha or any thing where you use ketchup.
http://www.handfulofjoy.com/plum-chutney/

Post a Reply

Your email address will not be published. Required fields are marked *