Ingredients
- 200 g dried plums
- 1.5 cups sugar
- 1 finger-sized chunk cinnamon
- 0.5 teaspoon pepper
- salt to taste
- 0.75 teaspoon red chilli powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- vinegar as required, optional
Instructions
- In a pan, add all the ingredients except the vinegar and enough water to cover by 2-3 inches
- Bring to a boil and then simmer on medium heat uncovered until the dried plums swell up, release their seeds and begin to melt into the water to form a thick and jammy sauce.
- How thick or fluid you want to keep the chutney is up to you. Once the plums have integrated into the water and formed a chutney, you can either add more water or continue to dry up the chutney till your desired consistency. I ended up adding about ½ cup of additional water to get to the consistency shown.
- Once you have reached the desired consistency, turn the heat off and taste. Adjust the spice and salt if you feel the need to and if you want more of a tang, then add the vinegar half a tablespoon at a time. I only added ½ tbsp.
- Store in an airtight container or jar in the fridge for up to 3 weeks.
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