By Devi Poojari
June 17, 2024
As the monsoon season approaches various parts of the country, stone fruits like cherries and plums are available in abundance during this time. Make the most of the deep red plum fruit and prolong its shelf life with a sweet-tart chutney.
250 grams plums, chopped 1 cinnamon stick 1-inch piece ginger, grated ¼ cup sugar 1 star anise 2 dried red chillies 1 tablespoon vegetable oil
Heat the oil in a kadhai and add the whole spices to let them bloom.
Add the plums and sauté it for 3-4 minutes, until the fruit begins to soften.
Add the sugar and mix thoroughly before covering the pan with a lid and cooking on low for 10-12 minutes.
Once the mixture starts to thicken, increase the heat and stir continuously until it reaches a semi-solid consistency.
Cool completely before storing in air-tight jars, refrigerated for up to 2 weeks.