Page:Indian Cookery and Confectionery.djvu/200



Wash 2 seer of ripe plums, rub with a cloth to soak the water, remove the stalks and crack each of them a little. Mix with powa of salt and dry them in the sun for several days till thoroughly dried. Put the dried plums with pieces of ginger, powders of pepper, mustard and aniseed and 1 powa or seer of mustard oil in an airtight jar. Shake the jar to mix them thoroughly. Keep it in the sun for 3 weeks.

With sugar: Remove the stalks from some ripe plums and dry them in the sun. Boil the dried plums in a thick syrup of sugar till fully boiled and preserve them with the syrup in an airtight jar.

Or remove the stalks from some ripe plums, crack them and dry them in the sun after smearing with salt. Then put them with some broken green chillies in a jar and pour in treacle to cover them. Put the lid on and keep the jar in the sun at intervals.

Shell some ripe tamarinds, mix with salt and dry them thoroughly in the sun. Mix with enough mustard