Hello Fellow Nom Seekers!
I have been making a heap of plum kutcha (which is like the love child of a pickle and chutney with Indian spices) and serving it with anything and everything. Here I am serving it with roast duck. It had just the right vinegary-ness to cut through the rich duck meat. I have also been know to eat it straight out of the jar on it's own. It's that yummy. They also make great gifts.
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| Plum kutcha with roast duck |
The plums are from my grandparents' plum tree. I picked about 8kg of plums. The greener ones make better kutcha. It's a case of the tartier the better!
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| Plum picking |
Ingredients to make 3kg of kutcha:
- 2.70 kg of plums
- 300g of green apples
- 250g of mustard seeds
- 3 cups of canola oil
- 3 tablespoon of salt
- 1 garlic bulb
- 2 tablespoon of kalonji (nigella seeds)
- 9 tablespoon of white vinegar
- 3 tablespoon of tumeric
Method:
- Cut out the stone and core of the plums and apples
- Put the fruit through an electric shredder on the finest setting. Given the large quantities of fruit, I did this in batches, stopping after each batch to squeeze excess juice out of the shredded fruit using my hands.
- Place fruit in a non metal bowl, sprinkle with salt and leave out in the sun for at least 3 hours to further dry. It should look like this below.
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| Shredded plum and apple sun baking |
- Meanwhile heat the oil in a saucepan until it shimmers. Then turn off heat. Put the garlic cloves in a garlic crusher and crush the cloves directly into the hot oil. Add the remainder of spices to the oil.
- Once the fruit has finished sunning themselves, mix the oil and spices into them along with the vinegar.
- Taste and adjust seasoning if needs be.
- Pot into sterilised jars and refrigerate. Keeps for months.
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| My little babies waiting to go into the fridge |
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| Goes great with a dahl puri |
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| Or simply on a cracker |
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| Great with a Sunday roast chook |
Hope you enjoy!
Until next time,
Nom Seeker, Glutt
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