PLUM Chutney – Tibb-e-Nabawi

PLUM Chutney

وَلَئِن سَأَلْتَهُم مَّنْ خَلَقَ السَّمَوَاتِ وَالأَرْضَ لَيَقُولُنَّ اللَّهُ قُلْ أَفَرَأَيْتُم مَّا تَدْعُونَ مِن دُونِ اللَّهِ إِنْ أَرَادَنِيَ اللَّهُ بِضُرٍّ هَلْ هُنَّ كَاشِفَاتُ ضُرِّهِ أَوْ أَرَادَنِي بِرَحْمَةٍ هَلْ هُنَّ مُمْسِكَاتُ رَحْمَتِهِ قُلْ حَسْبِيَ اللَّهُ عَلَيْهِ يَتَوَكَّلُ الْمُتَوَكِّلُونَ

PLUM Chutney

With wrong foods, pollution & a sluggish lifestyle, your digestion has weakened; you are like a small infant who can just digest the milk. Plum chutney with meals is a beautiful source of digestion, & you will see the results within few days. But you need the world’s best ingredients, & they are ZamZam, Pink Himalayan Salt & Pomegranate vinegar, & when you will brew your vinegar with a double biological; 100 % Halal Aerobic fermentation (incorporating wild yeast), your vinegar will be the best in this world.

Bring 3 kg of PLUMS which have a dark colored skin, take out the seeds & put them in your blender with some water.

Take the blended plums on your stove, add 1 table spoon of Pink Salt + one teaspoon of red pepper Cayenne & boil for 20 minutes, then add one cup of pomegranate vinegar & 500 grams of HONEY (sugar can also be used for a cheaper recipe), now reduce the heat & stir frequently, the color will start to darken, keep the chutney on your stove till most of the water has evaporated, after it cools down, store in sterilized / air tight containers & refrigerate. Once it is ready, you will feel that some artificial colors have been added but they are all the true natural colors.

Some chefs in Pakistan make plum chutney with dried Aloo Bukhara (mostly served at weddings, etc.) & they add artificial colors, but fresh plums chutney is the best with true colors.

Plum chutney is a very good combination with all foods, top your boiled hot rice, BBQ & Kebabs with this chutney, even you can make sandwiches, dress your Chaats with this crimson colored wonder.