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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking. | 2. Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey. | 3. Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes. | 4. Remove from heat and stir in walnuts, coconut and ginger. | 5. Let cool down to serve or fill into sealed glases and refrigerate. | 6. NOTE: you can replace ghee by a mixture of butter and canola oil. | 7. NOTE: nigella seeds (kalonji) is also called black onion seeds. | 8. NOTE: black mustard seeds can be replaced by brown mustard seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	3	tablespoons		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
nigella seed	1/4	teaspoon		-	-	-	-
black mustard seed	1/2	teaspoon		-	-	-	-
green chilies	2		sliced	194.3028	48.0	0.0	0.0
plum	1 1/2		pitted quartered	113.85	28.2645	1.7325	0.693
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5
coconut	1/4	cup		70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
ginger	2	tablespoons	minced crystallized	9.6	2.1324	0.2184	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.