By shanobijuDirections
1Take a heavy bottom saucepan/ Kadhai. Heat on high flame . Add oil. Lower the flame. Add sliced onions, ginger, garlic and green/ red chillies.
2Fry well on low heat until the onions are soft. Add rest of the spices. Now add the plums. Cook on low flame for 20-25 minuteson very low flame. Keep stirring continuously. Add jaggery and tamarind paste. Add salt.
3Cook well until the oil comes up. Keep stirring. Turn off the heat . Let the oil come up. Allow it to cool well.Transfer it into glass bottles. Can be stored in the refrigerator for a week.
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