California Prunes and Ginger Chutney

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INGREDIENTS

  •  
  • 70g California Prunes, finely chopped
  • 60g Ginger finely, chopped
  • 1 green chilli pepper, finely chopped
  • Few curry leaves
  • 1 tbsp coconut oil
  • 1/4 tsp chilli powder
  • Pinch of asafoetida (optional)
  • Pinch of turmeric powder
  • 1/2 tsp brown sugar (optional)
  • 1 tsp vinegar or lemon juice
  • Water

DIRECTIONS

  1. Heat the coconut oil in a pan
  2. Fry the chopped ginger, chilli pepper, curry leaves and chopped prunes
  3. Remove it and set aside in a bowl
  4. In the same pan, add asafoetida, chilli powder, turmeric powder and saute
  5. Add the sugar and water to the mixture and stir
  6. Add the chopped and fried ingredients
  7. Add salt and lemon juice and adjust the seasoning
  8. When the prunes are nice a mushy (add more water if needed) put it aside and let it cool
  9. You can either serve it right away or blend it in a food processor for smoother texture and let it cool afterwrads

AUTHOR

Suma Nair