Monday, 3 February 2014

WFT?!: Plum Kutcha


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.

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!  
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.  

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.  

My little babies waiting to go into the fridge

Goes great with a dahl puri

Or simply on a cracker
Great with a Sunday roast chook

Hope you enjoy!

Until next time,
Nom Seeker, Glutt


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