Plum Chutney is an Indian spiced vegan condiment that is spicy, tangy and sweet all at the same time. The best part is this can be made really fast in like less than 30 mins, can be stored in refrigerator for weeks and bonus requires no canning or preservatives. Use it as a condiment, spread, dip ....choices are endless.
It was couple of years back when I had first tried this chutney with an intention to use up the plums sitting on my kitchen counter. I was looking for something savory and not sweet (like a jam or dessert) that's when I thought why not make a chutney since my Green Chutney stock was anyways over. I altered my Tomato Chutney Recipe and it turned out yum so here I am making this chutney again to share it with you all.
Now to the recipe...
4-5 plums cored and roughly chopped (approximately 2 cups)
1 tbsp oil
2 dry red chillies broken in half each
1/4 tsp fenugreek seeds (methi dana)
7-8 curry leaves
1/2 tsp of mustard seeds (rai)
1/2 tsp of fennel seeds (saunf)
1/2 tsp of nigella (onion) seeds (kalonji)
1/2 tsp of cumin seeds (zeera)
1/2 tsp ginger paste
1 tsp of salt (or to taste)
1/8 tsp black pepper
1 tsp tamarind pulp (or to taste)
In a pan heat oil and once hot add the mustard seeds. Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. Give it a quick stir and then add the chopped plums. Cover and cook on medium heat till the plums start to get soft. Now add the salt, pepper and ginger paste and mix well. Add 1/4 cup of water if you feel the mixture is sticking to the pan. Now cover and cook on medium low till plums get nice and soft.
Keep mixing intermittently and breaking/mashing the plums with the spoon to make the mixture more homogeneous. Add tbsp by tbsp water as required if you feel the mixture is sticking but avoid adding too much as it will make the chutney watery. Once the mixture looks reduced and almost done add the tamarind pulp. Give it a quick stir and cook for about 1-2 mins and it done. Allow to cool completely before storing it in a airtight container in refrigerator.
- Amount of tamarind pulp may vary depending on how sour your plums are.
- My plums were on the sweeter side so skipped the sugar but if yours are too sour, skip the tamarind pulp and add some sugar.
Love spreading some cream cheese and this chutney over crispy toast and enjoying it for breakfast/snack with hot cup of tea or you can cut these in fingers and serve these as appetizer. Yumm!!
That's it, our sweet, tangy and spicy Indian spiced Plum Chutney is ready. Use this condiment to spice up or add a new dimension to any meal. Enjoy!!
Happy Cooking !!