Heat the mustard oil in a large stainless-steel pan over medium heat.
Add the turmeric and chilli powder.
Add the plums and bring to the boil, stirring gently.
Add the cane molasses and sugar and cover over medium heat for 15 minutes.
Before removing from the heat, add the Paanch Phoren.
The consistency should be slightly sticky.
Allow to cool.
Then , bottle into sterilized jars.
Keep at room temperature and use after 1 week.
The preserved plum can be stored in the refrigerator.