First cut the plum into pieces as shown below. Now heat a pan, add ghee then add paanch phoron and dried red chilli to it. Let them splutter a bit.

Then add the plum pieces to it. Fry them on a low flame for about 2 to 3 minutes until they become little tender. Till that time let's fry the raisins in little ghee and keep it aside.

Now add half a cup of water into the plum, mix it; cover the lid of the pan and let it cook for about 7 minutes.

After 7 minutes, open the lid and add condensed milk and a pinch of salt to it. Instead of condensed milk you can even add grated jaggery to it. Mix everything well and let it cook for 3 minutes more. Then add the pieces of amba wadis and fried raisins to it. Mix everything well once again.

Finally sprinkle some dry-roasted sauf powder over it and give it a mix. Switch off the flame. Let the chutney come to the room temperature. Then keep it in a refrigerator for about half an hour before serving.