We created this plum chutney for Vijaya Dasami, Divine Mother's victory celebration for overcoming the forces of darkness.
5 lb plums
1 cup dark brown sugar
3" fresh ginger root
4 hot green or yellow chillies
1 tbsp ghee
2 pieces cinnamon stick
1 tsp brown mustard seeds
2 tsp fennel seeds
1/2 tsp allspice
1/2 cup coconut flakes
1/2 cup raisins
Chop plums, put in large heavy-bottomed pan, add a little water, bring to boil and simmer, stirring frequently. Once the plums are partly coked, add the brown sugar and continue cooking to a jam-like consistency.
Meanwhile, finely chop ginger and chillies. Heat ghee in a small frying pan and add mustard seeds and fennel seeds. When the mustard seeds have popped, add ginger, chillies and cinnamon sticks and fry until the ginger is browned. Add raisins and cook gently until the raisins swell up.Tip this fried mix into the plums and add the allspice. Now fry the coconut flakes in the residual ghee until they turn golden and add them also.
Can be canned if desired. Serve hot.
5 lb plums
1 cup dark brown sugar
3" fresh ginger root
4 hot green or yellow chillies
1 tbsp ghee
2 pieces cinnamon stick
1 tsp brown mustard seeds
2 tsp fennel seeds
1/2 tsp allspice
1/2 cup coconut flakes
1/2 cup raisins
Chop plums, put in large heavy-bottomed pan, add a little water, bring to boil and simmer, stirring frequently. Once the plums are partly coked, add the brown sugar and continue cooking to a jam-like consistency.
Meanwhile, finely chop ginger and chillies. Heat ghee in a small frying pan and add mustard seeds and fennel seeds. When the mustard seeds have popped, add ginger, chillies and cinnamon sticks and fry until the ginger is browned. Add raisins and cook gently until the raisins swell up.Tip this fried mix into the plums and add the allspice. Now fry the coconut flakes in the residual ghee until they turn golden and add them also.
Can be canned if desired. Serve hot.
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