Recipe by Thorsten
This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook.
Top Review by Happy Harry #2
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.
- 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)
Directions See How It's Made
- Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
- Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
- Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
- Remove from heat and stir in walnuts, coconut and ginger.
- Let cool down to serve or fill into sealed glases and refrigerate.
- NOTE: you can replace ghee by a mixture of butter and canola oil.
- NOTE: nigella seeds (kalonji) is also called black onion seeds.
- NOTE: black mustard seeds can be replaced by brown mustard seeds.