Spiced plum chutney is an easy preserve. If you have a sweet tooth like mine, you will definitely enjoy this chutney on the charcuterie board along with some cream cheese. You can serve with bread or any flatbread like naan or paratha. I love eating fresh plums from the market but raw fruit has lesser shelf life. You can also use them, when they are plentiful and cheap, in loads of recipes. Make an upside down plum cake or a plum jam. Dehydrate them or make a rub. Delicious chutney is an easy way to use ripe stone fruits instead of throwing them away.
Other vegan dishes that I like include green moong dal curry , vegan dal makhani ,garlic knots , pumpkin lentil curry ,easy thai curry , chickpea korma curry , vegan carrot dogs , chana dal recipe & potato curry recipe.
spicy plum chutney indian recipe
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Equipment
- Saucepan
- Knife
- Wooden spatula
Ingredients
- Plums
- Oil
- Onion
- Ginger
- Sugar
- Apple cider vinegar/ white vinegar
- Spices -cloves, black pepper, cinnamon stick, cardamom (ground) / garam masala
- Raisins
refer to recipe card for details.
Easy Plum chutney recipe| Indian spiced aloo bukhara chutney
Equipment
- saucepan
- wooden spatula
- knife
Ingredients
- ½ kg Ripe plums Yields 3 cups of chopped plum pieces.Ad more sugar if the plums are not too sweet.
- 2 tbsp. Coconut oil or any vegetable oil
- ½ cup onion or 1 small onion chopped
- 2 tbsp. ginger crushed / ground
- ¼ cup apple cider vinegar or white vinegar
- ½ cup sugar or as per taste
- 2 pieces cinnamom small pieces,adjust this as per your liking.
- 1-2 pieces cardamom
- 10-12 pieces black pepper
- 3-4 pieces cloves
- ¼ cup raisins or any dried berries, chopped.
- salt as per taste
Instructions
- Chop the plum pieces after removing the seeds.
- Heat oil in a sauce pan and chopped onions, ginger to it.
- Once, onions are pink, add chopped plums with little salt to the pan and cook on low heat.Mix well
- Crush the spices in a mortar & pestle or a flat surface
- Add vinegar, sugar, mixed spices to it. Cook on low heat, allow it to come to boil
- Now add raisins to it and mix well.
- Let it cook over medium heat, until it thickens to a chutney like consistency. Stirring occasionally.Store in a clean glass jar in a refrigerator for next few days.
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How to make plum chutney?
Here are the step-by-step instructions to make aloo bukhara chutney.
- Chop the plum pieces after removing the seeds.
- Heat oil in a sauce pan and chopped onions, ginger to it.
- Once, onions are pink, add chopped plums with little salt to the pan.Mix well
- Crush the spices in a mortar & pestle or a flat surface
- Add vinegar, sugar, garam masala and cardamom powder to it. Cook on low flame, allow it to come to boil. Now add chopped raisins to it and mix well.
- Let it cook until it thickens to a chutney like consistency.
- Let it cook until it thickens to a chutney like consistency.
- Store in a clean glass jar in a refrigerator for next few weeks, always use a clean and dry spoon to serve. It tastes great with scones and bagels too.
Variation & substitution
You can add shallots instead of onions or omit it as per your choice. Use raw sugar or brown sugar as per your choice. You can also add other spices like nutmeg or star anise as per your choice. Alter the quantity of garam masala to suit your taste. Add jalapeno chilies as well if you like. Other variations of easy plum chutney are apple and plum chutney, yellow plum chutney and greengage chutney
You can also make a pineapple chutney or mango chutney in a similar fashion. If you do not have apple cider vinegar, use twice amount of lemon juice or orange juice instead to make your plum relish.
Storage
Store it in refrigerator up to 1 week, in a glass jar.
Top tips
Always use a wooden spatula while cooking with enamel cookware. Refrigerate it once chutney has cooled.
Always use a clean dry spoon to take out your chutney else it will spoil easily.
FAQs
You can serve it with cheese or in sandwiches. Water it down to make glaze on meat.
It was invented in India and has been around since 500BC.
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