Ingredients:

• 1 kg – Plums (aloo bukhara)
• 1 tbsp – Fenugreek seeds
• 1 tbsp – Nigella seeds
• 1 tbsp – Fennel seeds
• 1 tbsp – chilli powder
• Mustard oil to cover the pickle
• 200 g – salt

Method:

1. Wash, wipe and perforate each plum with a sharp pointed knife.
2. Mix with the rest of the ingredients and 6 tbsps. of oil.
3. Arrange in a jar and tie the neck of the jar with a muslin cloth. Sun it for 15 days.
4. Then add enough oil to cover the fruit and keep in a cool dry place.