Sunday, 19 September 2010

Plum Pickle

When I went to a farm, accidentally I found few raw Czar plums. Just by looking at the texture itself, I have decided to prepare plum pickle. But, just to double check, I gave a small piece of raw plum to my husband and asked him to taste it and tell me whether it is sour or not. The answer is YES.

As this is my experiment, I have decided to make small quantity. The plums are of 1 ½ inch size, more or less gooseberry size. I chose 10 plums. After removing the seed and cutting them into small pieces, the quantity came about 1 cup.

Note: It is always good to prepare the pickle powders at home. As it is difficult to prepare the small amounts, best thing is prepare them in medium or large amounts depending on the usage. Allow them to cool completely and preserve them in air tight bottles and store in refrigerator. This way we can save lot of time and effort and we can use them as and when required.

If you want to use raw powders always dry the ingredients thoroughly under hot sun or if you don't have sun pre heat oven,turn off and place the ingredients in the hot oven for few minutes. You don't need to fry the chilli. Just make sure the chillies or dry and grind them to fine powder or can use ready made pickle chilli powder.
Alternatively roast mustard / Fenugreek seeds seperately under low flame by constantly stirring until they change the colour and leaves nice aroma.


Raw plums – 10
Mustard powder – 1 tsp
Salt – 1 1/2 tsp
Red Chilli Powder (Pickle chilli powder) – 1 tsp
Fenugreek powder – 1/2 tsp
Sesame oil – 3 tbsp

First prepare the pickle mixture first and then cut the plums.
Mix salt, chilli powder, fenugreek powder and mustard powder and keep it aside.

Raw Plums

De-seed the plums and chop them into small pieces. I cut each plum into 6 pieces.

Add the pickle mixture to plum pieces along with sesame oil.

Mix every thing gently and store it in a dry container.

You can use it from second day itself.

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