A tangy sweet and sour chutney, great after any meal.

Servings: 0 | Time To Prepare: 45 min. | Submitted By: Chitra Nag

Ingredients

• 2, Lb Plum
• 1, Lb Sugar
• 1, Medium Onion
• 2, Pod Garlic (Chopped)
• 1/2 in, Ginger (Grated)
• 0.5, Tsp Red Chili Powder
• 0.5, Tsp Peppercorns
• 0.5, Tsp Lemon Juice
• 1, Large Cardamom
• 0.5, Tsp Cinnamon
• 1, Tsp Salt
• 0.5, Cup Raisins
• 0.5, Cup Dates
• 1.5, Tsp Acetic Acid
• 0.5, Tsp Sodium Benzoate

Instructions

1. Wash and cut each plum in two halves. Chop onion and garlic.
2. Put all the ingredients in a thick bottom large pan on medium heat and cook with occasional stirring till the gravy thickens.
3. Remove from heat and add acetic acid and sodium benzoate.
4. Sterilize 3 or 4 jam bottles by putting in boiling water for about 5 minutes. Remove, drain and allow to dry.
5. Bottle hot chutney in warm sterilized bottle. Do not close the bottles till the chutney cools down. Can be stored for up to six months.