Thursday, 1 October 2015

Dried Plum Chutney

dried-plum-chutney-sauces-condiments-dips- indian-pakistani-food

Chutneys are an essential part of Pakistani cuisine. Today I would like to post a quick recipe for dried plum chutney.

This chutney carries a lot of sweet memories with it, Be it a dinner party, Ramadan or a friends wedding reception it was my most favourite condiment.

The best part about chutneys is that they are healthy because they are made with fresh or dried fruit.
They also enhance the flavour of your food. Served with chicken meat fish or with anything fried they are the best accompaniments and a great alternative to ketchup.

I like to use dried plums for making it because they are tangy with sweet undertones. The method is rather simple, just add everything together and let cook. You can happily wax your upper lip while the chutney is cooking seems a bit irrelevant to the context of this post but that's what we call multitasking.

Cooking: 30mins   ☻     Serves: 4   ☻      Skill: Easy    ☻   Cuisine: Pakistan ☻

Ingredients Quantiy
water 2 cups
sugar 1/2 cup
prunes 200g
cardamom 2-3 split open
ginger powder 1/4 tsp
blanched almonds or pumpkin seeds as needed
salt as needed


Place all the ingredients in a pan over low heat.

Cook on low heat, Stirring from time to time till mixture starts to thicken. takes about 30 mins. The chutney will be on the darker side because I have used California dried plums.
Garnish with blanched almonds or pumpkin seeds.

You can practically serve this chutney with anything savoury. Try with Pakoras or with my spicy, crispy and at the same time succulent Lahori Chargha.
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