Spicy Plum Chutney

Ingredients

• 3 tablespoons ghee (see note)
• 1/2 teaspoon fennel seed
• 1/4 teaspoon nigella seeds (see note)
• 1/2 teaspoon black mustard seeds (see note)
• 2 green chilies, thinly sliced
• 1 1/2 lbs plums, pitted and quartered
• 1/2 cup raisins
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1/4 cup walnut, chopped
• 1/4 cup coconut (fresh or dried in ribbons or grated)
• 2 tablespoons ginger (minced crystallized)

Directions

1. 1

   Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.

2. 2

   Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.

3. 3

   Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.

4. 4

   Remove from heat and stir in walnuts, coconut and ginger.

5. 5

   Let cool down to serve or fill into sealed glases and refrigerate.

6. 6

   NOTE: you can replace ghee by a mixture of butter and canola oil.

7. 7

   NOTE: nigella seeds (kalonji) is also called black onion seeds.

8. 8

   NOTE: black mustard seeds can be replaced by brown mustard seeds.