Monday 27 August 2012

Yummy Sweet 'n Sour Plum Chutney

Plum Chutney (Aloocha/Aloo Bukhara Chutney) is a must with our salty snacks, kababs and pakoray and of course the rich rice dishes :)
Though I personally like imli(tamarind) chutney with dahi baray or dhai phulkiyaan but this chutney is super with kababs and special rice dishes . I ate this at the wedding this week and wanted to have it only with spoon (greediness hehehe) so I thought I will make it for sure and store it and eat as I want to : )
I did not use fresh plum and used no color in it, I bought the dry fruit ones which were half dry and half fresh and were seedless.
For friends who live in Germany can buy this easily at Lidl or Penny it’s the “Getrocknete Pflaumen! They are soft and cook very fast

So this is how made it
You need:

200gram Plum
100gram brown sugar
½ tsp red chili
¼ tsp salt
3-4 tsp tamarind paste (imli)
2 glass water
8-10 Almonds (in halves)

-place the plums in a sauce pan, fill in 2 glasses water
-add in the salt, sugar, red chili and set it to cook
-it will take around 1 ½ hours till it forms a thick sauce
-add in the tamarind paste and let cook again
-as you see it seems sticky and brown take off the stove
-now take out 5-6 plums out in a separate bowl
-with the help of a hand mixer make the rest into a fine purée
-the chutney will become really thick as it should be
-now add the separately kept plums back in the pan
I use tamarind to make it sour, many use vinegar but I don’t like the sharp taste of it , the tamarind makes the sauce a bit brown but then … so what : ) it’s the taste what counts : )
I boiled the almonds as the sauce was cooking, don’t cook them too much, this makes the almonds brownish, just give 1-2 boils as we just have to peel them.
Slit half and just sprinkle on the top as the chutney is ready.
The crunchy almonds give such a nice taste and look beautiful white flakes in brown sauce : )
Just let the chutney cool down completely and preserve in a glass bottle in the fridge. It stays well quite long, just never use a wet spoon in it, this causes fungus in it.
Have fun making it : )

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