Ingredients:

• Raw Plums – 500 grams
• Garlic – 15 Cloves
• Ginger – 50 grams
• Curry leaves – 4 sprigs
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp
• Chilli Powder – 2 tbsp
• Turmeric powder – 1 tsp
• Asafoetida (Hing) – ½ tsp
• Sesame Oil– ½ cup (125 ml)
• Vinegar – ½ cup
• Salt – to taste
• Jaggery or Brown sugar – 2 tbsp

Method:

1. Finely chop Ginger and Garlic
2. De-seed and cut Plums into 4 quarters and each quarter into 2 pieces
3. Mix Chilli and Turmeric Powders in a small amount of Water
4. Heat Oil in a heavy bottomed pan, lower flame and add Mustard Seeds, allow splutter.
5. Add Fenugreek seeds and Curry leaves, stir for 1 minute.
6. Add Ginger and Garlic, sauté for about 10 minutes on medium flame.
7. Add the powders paste and stir for 4 minutes.
8. Add the Plum pieces, stir well, check for Salt, cook on medium flame for 10 mins.
9. Add Jaggery or Brown Sugar and Hing, remove from flame.
10. Allow to cool.
11. In a separate pan, bring to boil Vinegar and mix in the pickle.
12. Allow to cool. Spoon into sterilised jars, seal, label and refrigerate. (Ideally allow the pickle to mature and mellow for about one week.)