Plum-10 to 12
Sugar-1 and half cup
Water-2 cups
Saffron-Pinch
Lemon-half
Mustard seeds for tempering-few
Whole Red Chilli-2
Method
1 Peal the skin of plums and keep.
2 Boil sugar and water together and once the the syrup starts to reduce add the plums and cook more till the plums are little soft.
3 Add lemon juice and saffron.
4 You can temper the chutney or leave without it too.
5 In a separate pan add one spoon of white oil.
6 Then add mustard seeds and whole red chilli for tempering.Add this back to the chutney and cool in a fridge and serve.