Spicy Plum Chutney - cooking recipe

Ingredients

3 tablespoons ghee (see note)
1/2 teaspoon fennel seed
1/4 teaspoon nigella seeds (see note)
1/2 teaspoon black mustard seeds (see note)
2 green chilies, thinly sliced
1 1/2 lbs plums, pitted and quartered
1/2 cup raisins
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup walnuts, chopped
1/4 cup coconut (fresh or dried in ribbons or grated)
2 tablespoons ginger (minced crystallized)

Preparation

Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
Remove from heat and stir in walnuts, coconut and ginger.
Let cool down to serve or fill into sealed glases and refrigerate.
NOTE: you can replace ghee by a mixture of butter and canola oil.
NOTE: nigella seeds (kalonji) is also called black onion seeds.
NOTE: black mustard seeds can be replaced by brown mustard seeds.