Ingredients
Fresh Seasonal Plums - approximately 6-7 nos.
Tomato blanched - 1 no.
Sugar Syrup - 1.5 cups
Bay Leaf - 1
Ginger Slivers - 9-10
Red Chilly Flakes - 1 pinch
A pinch of mustard seeds ( black )
Paanchphoron - 2 pinches
1 tsp lemon juice
1 tsp salt
Raisins - as per taste and preference
Method
1. Chop Plums and the blanched tomato. Add 3/4 cup water. 1 tsp salt. Boil in a pan.
2. In another pan, heat sugar syrup ( it can be freshly made by mixing 1 cup sugar with 1 cup water and boiling it for a few minutes ) and let it simmer.
3. After the plums and tomato have blended in and become sqaushy, use a masher to further break it down. Simmer this for another 10 minutes. Put in ginger slivers and the bay leaf. Also the paanchphoron and mustard seeds.
4. After 10 mins of simmering, mix the sugar syrup in. Add some red chilli flakes to enhance the taste further.
5. Simmer for another 5-7 mins till the colour starts to show up brighter.
6. Remove from flame and mix 1 tsp lemon juice for tanginess.
Tastes super with plain dal-rice, as a sauce with mutton and chicken roasts or with simple roti and subzi.
