Today’s recipe is bit adventurous and improvised. One day I was walking in a park with my friend and found the small yellow plums lying under this beautiful tree and there were so much of them! I didn’t know then what was it called, now that I googled it, I know that it’s called Mirabelle plum. I decided to pick a few from the park and make Bangladeshi style pickle/chatni with it.

I sort of guess the ingredients because I did not know how the plums would taste like. So I took both tamarind and plum sugar or molasses, or as we call it gur (গুড়).

I took a big wok and dry roach paach phoron. Then I pounded them in a mortar pestle coarsely.

In the same wok, I added 200ml of mustard oil and heat in a medium temperature. Then I added dry chilies and crushed garlic.

I washed plums are dried them very well. There should not be any traces of water, as it will make them moldy. I did not cut them in small pieces.

I continued to stir the plums and they got softer by self. I did not add any water as the fruit contained a lot of water.

I added 1 teaspoon of salt.

While tasting, I found that the fruits taste very sour, so I chopped up some gur.

Then I added chopped gur and stirred well until it melted and mixed.

Then I added ground paach phoron.

I tasted the chatni and I thought it still taste sour. Since I wanted the chatni to taste somewhat between sweet, sour and spicy, I added more gur.

At lastly, I added chili flakes to make it more spicy.

I added little bit of tamarind to enhance color.

Recipe: Mirabelle Pickle or Acchar for 1 month storage Prepping time: 10mins, Cooking time: 30 minutes

Ingredients: 1 kilo of Mirabelle plum, preferably green Spice and Condiments: 200ml mustard oil 1 tsp Paach Phoron 150-200g Plum sugar or Molasses 1 tsp fine Salt 1 tsp Chili flakes 2-3 cloves of Garlic 1 tsp of tamarind sauce 2-3 Dry red Chili

Instruction: 1. Wash plums with cold water and pat dry. 2. In a big wok, dry toast pach phoron and then grind them in mortar pestle. 3. Heat mustard oil in the same wok. Add dry chili and crushed garlic. Cook in medium heat and continue to stir until they turn golden. 4. Add plums and stir mix them well. Add salt too. The heat is still medium. 5. After 10 minutes, taste if they are sour or sweet. If sour add plum sugar or gur. 6. Add little tamarind and chili flakes. 7. When cooked, put them in bowl immediately to avoid burning. Store in a fridge.