Plum Dip Sauce

STEP I – Plum Base
1kg Dried Plum
1.25 liter Water

  • Wash the plums thoroughly.
  • Boil the dried apricot in water until they are grown in size and turned soft.

STEP II – Plum Sauce
2kg Sugar
½ teaspoon Salt
1 teaspoon Red Chili Powder
½ teaspoon Black Pepper Powder
½ teaspoon White Pepper Powder
50g Char Maghaz (Pumpkin seeds, Cantaloupe Seeds and Water melon seeds)
1-1.25 liter Water (When you put water in pan, it must be just above the sugar level)
100g Almonds (Boiled and skinless)
1 teaspoon Vanilla Essence (Optional)

  • Put all the ingredients (except dry fruits and Char Maghaz) in a stock pan and start boiling them.
  • Keep it boiling when liquid start getting dense / thick, include the Plums (water in which they were boiled may also be included).
  • After few minutes include all the dry fruits and keep it boiling.
  • Stir it occasionally.
  • When the required consistency (neither very runny nor very liquid) is achieved, remove from the stove.
Plum Sauce
Plum Sauce
Plum Sauce
Plum Sauce
Plum Sauce
Plum Sauce
Plum Sauce
Plum Sauce