1/1 Photo of Spicy Plum Chutney
This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook.
My Private Note
Units: US | Metric
- 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)
- 1Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
- 2Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
- 3Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
- 4Remove from heat and stir in walnuts, coconut and ginger.
- 5Let cool down to serve or fill into sealed glases and refrigerate.
- 6NOTE: you can replace ghee by a mixture of butter and canola oil.
- 7NOTE: nigella seeds (kalonji) is also called black onion seeds.
- 8NOTE: black mustard seeds can be replaced by brown mustard seeds.
Browse Our Top Chutneys Recipes
Nutritional Facts for Spicy Plum Chutney
Serving Size: 1 (1245 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1629.1
- Calories from Fat 448
- Total Fat 49.7 g
- Saturated Fat 25.4 g
- Cholesterol 65.5 mg
- Sodium 406.1 mg
- Total Carbohydrate 307.6 g
- Dietary Fiber 13.9 g
- Sugars 278.3 g
- Protein 10.9 g
The following items or measurements are not included: