5 from 1 vote

Plum chutney is made from ripe plums which is also known as aloo bukhara, along with other dry fruits, Indian five spice blend, and other ingredients. Continue reading my recipe to know the steps to make plum chutney at home.

Table of Contents

KEY TAKEAWAYS

Plum chutney is a flavorful condiment that enhances the taste of meals with distinct flavor.

Store the chutney in an airtight container in your refrigerator.
Serve it with kebabs, tikkis, samosas, pakoras, bhel puri, dahi puri, dosa, idli, or Indian bread.
Pear chutney tastes sweet and tangy.

Tamarind plum chutney, ginger plum chutney, mango plum chutney, and peach chutney will resemble the taste of pure plum chutney.

This chutney recipe came from a helper at my cousin’s wedding. She had made it for the other staff of the kitchen but I could not resist myself from tasting it. I was taken by surprise at the simple yet unique taste of the chutney. I immediately wanted the recipe and she gave it to me, a bit shyly.

I made it after returning home. My husband said it was unassuming yet perfect, and my boys said it felt “like wedding prep.” Now, it is our celebration-cooking fuel. That quiet sharing reminded me that behind every big event are women who cook, carry, and contribute with love hidden behind aprons and busy hands.

How to Make Plum Chutney? (Step by Step Guide with Images)

Step 1: Cut 4 pieces of plums. Soak the diced plum in water for about 30 minutes.

Step 2: Now, take a frying pan and heat it on a medium flame on your gas stove. When it is hot enough, add ½ tbsp of mustard oil in it.

Step 3: When the oil is sufficiently hot, add ½ tsp of Indian five-spice blend (panch phoron) into the pan. Stir them for about half a minute until the spices are fragrant.

Step 4: Now, add the diced and soaked plums into the pan with the water.

Step 5: Stir them a bit to mix them nicely with the oil and spices.

Step 6: When the water starts to boil, add 30 gm of diced and deseeded dates to the pan.

Step 7: Mix them nicely.

(Pro tip: To expedite the cooking process, you may cover the pan to cook the ingredients on a low flame until they turn soft.

Step 8: Now, add 1 tsp of salt. Then, add ½ tsp of turmeric powder to the ingredient as well.

Step 9: Stir to mix the salt and turmeric power nicely with the plum. Then cover the pan and cook it for about 3 minutes until all the ingredients turn tender and reduce in volume.

Step 10: Now, add 70 gm of diced mango fruit leather (aam papad or amsotto) to the ingredients in the pan.

Step 11: Follow it with 30 gm of raisins. Mix everything nicely.

Step 12: After about a minute of cooking, use the spatula to mash the ingredients partially. This will make the chutney thicker.

Step 13: Now add 100 gm of sugar to the ingredients. Stir it nicely to mix the sugar properly with the plums.

Step 14: Let it cook for a couple of minutes until the chutney becomes juicier and thicker, and you notice a change in the color.

Step 15: Pour it into a bowl and your sweet and juicy plum chutney is ready to consume.

Recipe Card

Plum Chutney | Aloo Bukhara Chutney

By Mita Mondal

Plum chutney is made from ripe plums which is also known as aloo bukhara, along with other dry fruits, Indian five spice blend, and other ingredients.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Condiments

Cuisine Indian

Servings

Calories 70 kcal

Ingredients

▢ 4 pieces Fresh ripe plums (Diced)

▢ ½ tbsp Mustard oil
▢ ½ tsp Indian five-spice blend (panch phoron
▢ 30 grams Dates (diced and deseeded)

▢ ½ tsp Table salt
▢ ½ tsp Turmeric powder
▢ 70 grams Mango fruit leather (aam papad or amsotto) (diced)

▢ 30 grams Raisins
▢ 100 grams Sugar

Instructions

Cut 4 pieces of plums. Soak the diced plum in water for about 30 minutes.

Now, take a frying pan and heat it on a medium flame on your gas stove. When it is hot enough, add ½ tbsp of mustard oil in it.
When the oil is sufficiently hot, add ½ tsp of Indian five-spice blend (panch phoron) into the pan. Stir them for about half a minute until the spices are fragrant.
Now, add the diced and soaked plums into the pan with the water.

Stir them a bit to mix them nicely with the oil and spices.
When the water starts to boil, add 30 gm of diced and deseeded dates to the pan.
Mix them nicely. (Pro tip: To expedite the cooking process, you may cover the pan to cook the ingredients on a low flame until they turn soft.

Now, add 1 tsp of salt. Then, add ½ tsp of turmeric powder to the ingredient as well.
Stir to mix the salt and turmeric power nicely with the plum. Then cover the pan and cook it for about 3 minutes until all the ingredients turn tender and reduce in volume.
Now, add 70 gm of diced mango fruit leather (aam papad or amsotto) to the ingredients in the pan.

Follow it with 30 gm of raisins. Mix everything nicely.
After about a minute of cooking, use the spatula to mash the ingredients partially. This will make the chutney thicker.
Now add 100 gm of sugar to the ingredients. Stir it nicely to mix the sugar properly with the plums.

Let it cook for a couple of minutes until the chutney becomes juicier and thicker, and you notice a change in the color.
Pour it into a bowl and your sweet and juicy plum chutney is ready to consume.

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Notes

While cooking the chutney, I typically keep the flame low. This helps in developing and blending the flavors slowly and perfectly, thereby adding to the taste of the chutney.

You may mash the diced plums partially with a spatula. This will add more juice to the chutney and offer a nice texture.

I use top-quality mustard oil to make this chutney. This adds to the authentic and distinct flavor of the chutney.

Use fresh and ripe plums to make the chutney. This will add to the texture and taste of the chutney.

I usually dice the plums and soak them in water for half an hour before cooking. This step not only ensures even cooking but also enhances the taste of the chutney.