A festive Pakistani chutney, designed to complement some of their amazing rice dishes, such as pilaf and biriyani. It can also be used as a dip for savoury snacks, or as a side dish with chapatti. If you want real heat in your chutney, break up the dried red chillies before frying them, otherwise leave them whole.
In a heavy-based saucepan, heat the coconut oil over medium heat. Add the mustard seeds and cook for a minute or two, until they start to pop.
Add the onion and dried chillies and cook for a further 3 minutes, or until the onion is fragrant and translucent
Stir in the chopped plums, then add the cinnamon stick, vinegar, lime juice and salt, stirring well. Let the plums soften for a minute or two, then add
When the plums have cooked down to a fairly thick sauce, stir in the sugar and let the mixture simmer for another 3–4 minutes.
Remove from the heat and stir in the toasted almonds and raisins.
Spoon into a hot sterilised jar, seal and leave to cool.
Store in the fridge, and allow to settle for a day or two before using. The chutney will keep in the fridge for up to 2 weeks.
© 2018 All rights reserved. Published by Murdoch Books.