Ingredients

• Raw Plums – 500 grams
• Garlic – 15 cloves
• Ginger – 50 grams
• Curry Leaves – 4 sprigs
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp
• Chilli Powder – 2 tbsp
• Turmeric Powder – 1 tsp
• Asafoetida (Hing) – ½ tsp
• Sesame Oil– ½ cup (125 ml)
• Vinegar – ½ cup
• Salt – to taste
• Jaggery or Brown Sugar – 2 tbsp

How to Make Sweet Chilli Plum Pickle

• Finely chop Ginger and Garlic
• De-seed and cut Plums into 4 quarters and each quarter into 2 pieces
• Mix Chilli and Turmeric Powders in a small amount of Water
• Heat Oil in a heavy bottomed pan, lower flame and add Mustard Seeds, allow splutter.
• Add Fenugreek seeds and Curry leaves, stir for 1 minute.
• Add Ginger and Garlic, sauté for about 10 minutes on medium flame.
• Add the powders paste and stir for 4 minutes.
• Add the Plum pieces, stir well, check for Salt, cook on medium flame for 10 mins.
• Add Jaggery or Brown Sugar and Hing, remove from flame.
• Allow to cool.
• In a separate pan, bring to boil Vinegar and mix in the pickle.
• Allow to cool. Spoon into sterilised jars, seal, label and refrigerate. (Ideally allow the pickle to mature and mellow for about one week.)