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
- Wash and cut each plum in two halves. Chop onion and garlic.
- Put all the ingredients in a thick bottom large pan on medium heat and cook with occasional stirring till the gravy thickens.
- Remove from heat and add acetic acid and sodium benzoate.
- Sterilize 3 or 4 jam bottles by putting in boiling water for about 5 minutes. Remove, drain and allow to dry.
- 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.