Sweet-n-Sour Plum Chutney
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Ingredients:
1 Tbs vegetable oil
1 bay leaf
1 whole dried red chili
¼ tsp black mustard seeds
¼ tsp tumeric
1 lb pitted, slivered ripe plums (7-8 medium)
¼ tsp salt
4 Tbs sugar
Heat oil in a pan over medium low heat. Fry bay leaf and red chili until the chili darkens. Add black mustard seeds and fry until they start popping, partially covering the pan to prevent the seeds from flying out. Stir in turmeric.

Immediately add plums, water, salt and sugar. Bring to boil. Simmer covered until the plums are tender but still hold their shape, 2-5 minutes.

It can be served as is or you may thicken the sauce. Remove the plums with a slotted spoon. Bring the mixture in the pan to a simmer over medium low heat. Cook uncovered until thickened about 5 minutes. Return the plums to the pan. Let stand covered for a few minutes to help develop the flavors. Allow to cool.

Noorani Burstein