Plum Chutney - Aloo Bukhara Ki Chatni

Steps

1. In a pan, add all the ingredients except the vinegar and enough water to cover by 2-3 inches
2. Bring to a boil and then simmer on medium heat uncovered until the dried plums swell up, release their seeds and begin to melt into the water to form a thick and jammy sauce.
3. How thick or fluid you want to keep the chutney is up to you.
4. Once the plums have integrated into the water and formed a chutney, you can either add more water or continue to dry up the chutney till your desired consistency.
5. I ended up adding about 1/2 cup of additional water to get to the consistency shown.
6. Once you have reached the desired consistency, turn the heat off and taste.
7. Adjust the spice and salt if you feel the need to and if you want more of a tang, then add the vinegar half a tbsp at a time.
8. I only added 1/2 tbsp.
9. Store in an airtight container or jar in the fridge for up to 3 weeks.