A take on a classic Pakistani dip/chutney, the key ingredient is the dried sour plums that are available in most Middle Eastern or Asian stores. Rehydrate them by cooking them (method below) in liquid, and if you find the dip too piquant, add brown sugar in the end, until dissolved. It's a perfect little dip to have with French fries, as a salad dressing, or in a sandwich. —Sumayya Usmani
- Makes 1 1/2 cup
dried sour plums, chopped
freshly-ground black pepper
red chile powder
1 1/2 cups
white wine vinegar
- In a saucepan over medium heat, combine the sour plums, pepper, red chile, and water. Cook until the plums soften, and remove them with a slotted spoon.
- Boil the remaining water with the sugar until it becomes a thick syrup.
- Combine the plums, sugar syrup, and vinegar and stir until mixed. Store in a sterilized jam jar in the refrigerator for up to 1 month.