Kasundi is an Indian chutney usually made with tomatoes but here I’ve adapted the recipe from my second cookbook, Cook Eat Enjoy, and made it with plums instead of tomatoes and it’s fabulous!

Makes about 5-6 cups

3/4 cup vegetable oil

1/4 cup each black mustard seeds and cumin seeds

200g grated fresh ginger

100g crushed garlic

2.5 kg plums, chopped

400g sugar

2 tbsp tumeric

3 tbsp chilli powder

500ml malt vinegar

2 tbsps ground coriander

3 tbsp salt

In a large pot heat the oil and add the mustard and cumin seeds until they pop. Reduce the heat and add remaining ingredients. Give it a decent stir and simmer uncovered about 1 ½ to 2 hours, stirring regularly or until lovely and thick. Pour into jars and seal.

Note: The amount of chilli may seem excessive but the sugar tempers it I promise!