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Plum Chutney
This Indian plum chutney is a spicy and tangy condiment made with fresh plums and few spices. Its absolutely easy to make, delicious, vegan, and gluten-free.
Ingredients
- 4-5 plums cored and roughly chopped, approximately 2 cups
- 1 tablespoon oil canola or vegetable
- 2 dry red chillies broken in half each
- ¼ teaspoon fenugreek seeds methi dana
- 7-8 curry leaves optional
- ¼ teaspoon mustard seeds rai
- ½ teaspoon fennel seeds saunf
- ½ teaspoon cumin seeds zeera
- ¼ teaspoon nigella kalonji, black caraway seeds
- 1 teaspoon ginger minced
- ½ teaspoon red chilli powder optional, adjust to taste
- ⅛ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1 teaspoon tamarind pulp or lemon juice, adjust to taste
- 1 teaspoon sugar or jaggery, adjust to taste
Instructions
Stove top Instructions
- 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 ¼ 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 tablespoon by tablespoon 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. Notes:
Instant Pot Instructions
- Start Instant pot on saute mode (normal) and add oil to it. Once hot, add in the spices and let them splutter.
- Close the lid with vent to sealing and cook on manual high for 2 mins followed by a release after 10 mins. The natural release works as well.
- Open the lid, at this point, the plums will be soft enough to be mashed with a spoon or you can puree them using a hand blender or transfer to a blender.This step is optional but if you prefer a smooth chutney, strain it and then add back to pot. I usually don't strain mine.
- Start the instant pot back on saute mode, give it a taste and stir in the tamarind pulp and sugar o adjust the tang and sweetness.
- Cook the chutney for 5 mins stirring intermittently until the desired thickness is reached. Switch off, the chutney will thicken slightly after cooling.
- Our Indian spiced Plum Chutney is ready. Use this condiment to spice up or add a new dimension to any meal. Enjoy!!
Notes
- Use ripe plums with darker skin, they are naturally sweet.
- Adjust the whole spice seeds to preference and availability. The chutney still comes out delicious!!
- Adjust sweet and sour taste to preference.
- Use a tall pot to avoid the mess with spluttering while the chutney boils.
- Store in a clean airtight jar in the refrigerator for 1-2 weeks or freeze for longer use (2-3 months).
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