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EASY CARROT CAKE
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Plum & ginger chutney
This chutney is delicious served with cheese or cold meats. You can also add to dressings and marinades for extra zing and flavour!

Plum & ginger chutney

Makes: about 500ml

Ingredients

700g plums (about 7 medium-sized plums)
75ml vegetable oil
2 small red chillies, seeded and chopped
1 small green chilli, seeded and chopped
1 tsp NOMU Indian Rub
1 cup fresh ginger, grated
125ml tamarind liquid (see Tips)
150g palm sugar, shaved
Generous grinding of NOMU Sea Salt

Directions

Blanch the plums to remove their skins. Cut in half and remove the stones, then roughly chop.

In a heavy-based pot, heat the vegetable oil and lightly fry the chillies, NOMU Indian Rub and ginger to release the flavour and oils. Add the plums and stir to combine. Add the tamarind liquid and sugar and cook until the sugar has dissolved and the mixture has thickened. This should take 30 – 40 minutes. Add salt to taste and pour into sterilised jars.

 

Note: To make the tamarind liquid, simmer 50g Tamarind pulp with 200ml water for about half an hour and pour through a sieve to strain.

Ingredients

700g plums (about 7 medium-sized plums)
75ml vegetable oil
2 small red chillies, seeded and chopped
1 small green chilli, seeded and chopped
1 tsp NOMU Indian Rub
1 cup fresh ginger, grated
125ml tamarind liquid (see Tips)
150g palm sugar, shaved
Generous grinding of NOMU Sea Salt

Directions

Blanch the plums to remove their skins. Cut in half and remove the stones, then roughly chop.

In a heavy-based pot, heat the vegetable oil and lightly fry the chillies, NOMU Indian Rub and ginger to release the flavour and oils. Add the plums and stir to combine. Add the tamarind liquid and sugar and cook until the sugar has dissolved and the mixture has thickened. This should take 30 – 40 minutes. Add salt to taste and pour into sterilised jars.

 

Note: To make the tamarind liquid, simmer 50g Tamarind pulp with 200ml water for about half an hour and pour through a sieve to strain.

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