The Fort of Jaisalmer keeps the secret of the best Rajhastani Chutney
1:49:00 PM
The Golden City of Rajasthan,
next to the That Desert and,
next to the That Desert and,
the incredible and magical Pakistan.
The City extends in a beautiful appearance of sand color
houses, Jain Temples, crowned by the Ancient Fort.
In North India high quality plum is being grown in hilly area
of Himachal Pradesh, Jammu and Kashinir, Uttrakhand and Uttar Pradesh.
In the plains low chilling requiring plum cultivars are cultivated
throughout Punjab, Haryana and in some parts of Uttar Pradesh and Rajasthan
Plum fruit is rich in Vitamin A, B, (Thiamine), riboflavin and
some minerals like calcium, phosphorus and iron.
The well blended acidity with sugars is helpful in the preparation of jams and squashes.
The dried plums are known as prunes.
The dried plums are known as prunes.
All plum cultivar cannot be used for drying,
that is why it said “all plums are not prunes but all prunes are plums.”
The prunes have great Ayurvedic medicinal value.
Plum prefers temperate climate. However,
it has been found growing from higher hills in Srinagar to Jaipur in Rajasthan and
areas around Delhi. It requires less chilling hours that is temperature below 7.2°C.
It can tolerate frost and high summers both,
that is why it can be cultivated in both low temperature
to 0°C and up, highest up to 47°C in summers.
It was 15th of August and it was extremely hot,
nevertheless our experience in India had already taught us
that spice hot food is a better remedy for heat that actually cold
salad, helping the body to regulate itself temperature.
The incredible beauty of the night in the desert with a full Moon,
riding camels in the dunes in our way close to the border with Pakistan;
music, teas and the most incredible dinner with the richest and most flavor
Prune Chutney I had ever try before.
We were so lucky because our cooks were traveling with us to this adventure in
the desert so I could ask them the recipe, I have repeat it and gifted to friends and
family for the Ayurvedic properties of the spices in it and for the pleasure to add it to
a garlic Naam or your favorite Daal.
Ingredients
* 2 cup Prunes
* 1 and 1/2 Onions , chopped
* 2 Tomato, finely chopped
* 2 teaspoon Cinnamon Powder
* 2 teaspoons Nutmeg Powder
* 1 teaspoon Ajwaim ( you can substitute for Thyme)
* 1 Tablespoon Red Chillo flakes
* 2 Tablespoons Maple Syrup
* 2 Tablespoon Vinegar
* Salt to taste
Step 1
Chop the onions, have an skillet and crack the Ajwain Seeds,
put them aside and sauté the onions until translucent.
Step 2
Mix the rest of the spices in a bowl.
Step 3
Add the tomatoes to the skillet, and slowly the mix of spices.
Step 4
After a minute add the vinegar and maple syrup.
Step 5
Mash it all well and let the tomatoes cook.
Step 6
Add the prunes and a cup of water, and simmer it for about 20 minutes.
Step 7
Let it cool down, transfer to a blender and coarse.
Enjoy as spread in a sandwich or with your Paneer Paratha.
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