250 g (9 oz) Dried plums (alubhukhara), soaked overnight in 2 cups water in a steel bowl, drained
1 Ginger (adrak), 1 inch piece
a bunch Mint (pudina) leaves
3 cups (450 g) 1 lb Sugar
3/4 cup (150 ml) 5 fl oz Lemon (nimbu) juice
3 tsp (12 g) Salt
8 - 10 Green cardamom (choti elaichi) seeds, powdered
5 - 6 Black cardamom (badi elaichi)
1-2 tsp (2 - 4 g) Black pepper (kali mirchi) powder
1 tsp (2 g) Red chilli powder
1 cup (100 g) 3 1/2 oz Raisins (kishmish), washed
3/4 cup (100 g) 3 1/2 oz Almonds (badaam), finely chopped
1 Ginger (adrak), 1 inch piece
a bunch Mint (pudina) leaves
3 cups (450 g) 1 lb Sugar
3/4 cup (150 ml) 5 fl oz Lemon (nimbu) juice
3 tsp (12 g) Salt
8 - 10 Green cardamom (choti elaichi) seeds, powdered
5 - 6 Black cardamom (badi elaichi)
1-2 tsp (2 - 4 g) Black pepper (kali mirchi) powder
1 tsp (2 g) Red chilli powder
1 cup (100 g) 3 1/2 oz Raisins (kishmish), washed
3/4 cup (100 g) 3 1/2 oz Almonds (badaam), finely chopped
method
1. Mash and squeeze the pulp of the dried plums.
2. Grind the ginger and mint leaves together to a smooth paste.
3. To the dried plum pulp, add ginger and mint paste, sugar, and lemon juice. Cook for 5 minutes.
4. Add the salt, green cardamom powder, black cardamom, black pepper powder, red pepper powder, raisins and almonds. Cook on low heat till it thickens.
5. Remove from heat and keep aside to cool. Remove the black cardamom and fill the chutney, while still warm, in sterilized jars. Seal the jar with a lid after it cools.
2. Grind the ginger and mint leaves together to a smooth paste.
3. To the dried plum pulp, add ginger and mint paste, sugar, and lemon juice. Cook for 5 minutes.
4. Add the salt, green cardamom powder, black cardamom, black pepper powder, red pepper powder, raisins and almonds. Cook on low heat till it thickens.
5. Remove from heat and keep aside to cool. Remove the black cardamom and fill the chutney, while still warm, in sterilized jars. Seal the jar with a lid after it cools.
serving amount
serves: 4
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