Gotta say this was one gorgeous looking chutney with a very unique taste! I followed the same recipe I had used for Tomato Chutney. Tastes fantastic with parathas.
Since its the first time I am blogging on plums I looked up the nutritional benefits and here's what I found-
- Plums are rich in anti-oxidants and prevent damage to our neurons and fats that make up our cell membranes.
- Increases production and absorbtion of iron, leading to better blood circulation, further leading to growth of healthy tissues.
- Regular consumption can prevent macular degeneration and any other infection of the eye in the long run. You can keep your eyes healthy and strong and maintain a sharp eye-sight.
- Plums have anti-cancer agents.
- Reduces chances of contracting heart diseases preventing growth of cancerous cells and tumours.
- The high content of vitamin C protects the body against conditions like asthma, colon cancer and arthritis.
- Packed with dietary fibre they are good for the digestive system.
- Also has vitamin A, K, B6 and E.
- Dried form of plums are known as "prunes".
10 large ripe plums
2 whole red Kashmiri chillies
1sprig curry leaf
1/4 tsp asafoetida
1/2 cup grated jaggery
1tsp red chilli powder
salt to taste
1/2tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1/2tsp mustard seeds
1/4tsp fenugreek seeds(methi)
1/2tsp cumin seeds(jeera)
- Wash, core and chop plums
- Remove stems and break red chillies with hand.
- Heat oil in saucepan. Add panchphoran, when it crackles add the broken red chillies, curry leaves and asafoetida.
- Add chopped tomatoes and stir the mixture for 10 minutes. Add grated jaggery, red chilli powder, and salt.
- Cook on medium heat for 10 minutes or till the tomatoes are cooked and completely mashed.
- Leave to stand for half an hour before serving.