5 from 1 vote

Indulge your taste buds in a burst of flavors with this delightful plum chutney recipe.

This sweet and tangy condiment combines the richness of fresh ripe plums, the warmth of Indian spices, and the natural sweetness of dates and mango fruit leather.

Join me on a culinary journey as I guide you through the simple steps of creating this delectable treat that pairs perfectly with a variety of dishes.

Table of Contents

KEY TAKEAWAYS

Plum chutney is a sweet and tangy condiment that adds a burst of flavor to your meals.
Easily create this chutney with common ingredients like ripe plums, spices, and dried fruits.

Enjoy plum chutney with a range of dishes, from samosas and pakoras to curries and grilled meats.
Elevate your culinary skills with a homemade plum chutney that’s rich in taste and freshness.
Follow expert tips like choosing ripe plums and controlling spice levels for a perfect plum chutney every time.

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.

(Expert 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.

Pro Tips for Making Plum Chutney

Choose Ripe Plums: Opt for ripe plums with a slightly soft texture. The sweetness and flavor of your chutney will greatly depend on the quality of your plums.

Soak Plums for Enhanced Texture: Soaking diced plums in water for about 30 minutes before cooking helps enhance their texture and ensures they cook evenly.

Balancing Act with Spices: Adjust the quantity of Indian five-spice blend (panch phoron) to your taste preference. A subtle balance will enhance the overall flavor without overpowering the sweetness of the plums.

Control the Heat: Regulate the flame when cooking the chutney. A low flame allows the ingredients to meld and develop flavors slowly, resulting in a more nuanced taste.

Mashing for Juiciness: Partially mashing the ingredients during cooking adds a juicy consistency to the chutney. Use a spatula to strike the perfect balance between texture and moisture.

Timing Matters: Be mindful of cooking times for each ingredient. This ensures that the plums, dates, and other components reach their optimal consistency without being undercooked or overly soft.

Quality Mustard Oil: Choose high-quality mustard oil for a distinct and authentic flavor. The oil acts as a carrier of spices and contributes to the overall aromatic profile of the chutney.

Mindful Sugar Addition: Gradually add sugar and taste as you go. This allows you to control the sweetness, ensuring the chutney is perfectly balanced and not overly sugary.

Experiment with Fruit Leather: Don’t hesitate to try different varieties of mango fruit leather (aam papad or amsotto) for a unique twist. Each type can impart its own subtle nuances to the chutney.

Patience for Flavor Infusion: Allow the chutney to rest for a while after cooking. This helps in flavor infusion and allows the ingredients to harmonize, resulting in a more cohesive and delicious final product.

Plum Chutney Storing Tips

Air-Tight Containers: Store your plum chutney in air-tight glass or plastic containers to prevent air exposure. This helps maintain freshness and extends the shelf life of the chutney.

Refrigeration is Key: Always refrigerate your plum chutney. The cold temperature slows down the oxidation process and inhibits the growth of bacteria, preserving both the flavor and quality.

Use Clean Utensils: When scooping out chutney from the container, make sure to use clean and dry utensils. Avoid introducing moisture or contaminants, as this can impact the chutney’s longevity.

Layer of Oil: Consider adding a thin layer of mustard oil on top of the chutney before sealing the container. This creates a protective barrier that helps prevent spoilage and maintains the chutney’s rich flavor.

How Does Plum Chutney Taste?

Plum chutney delights the palate with a harmonious blend of sweet and tangy notes. The succulent plums offer a natural sweetness, complemented by the warmth of Indian spices and the rich, caramel-like undertones from dates and mango fruit leather.

The chutney’s texture is a perfect balance between chunky and saucy, thanks to the careful mashing of ingredients. Each spoonful unfolds a symphony of flavors, making it a versatile condiment that adds depth and vibrancy to a variety of dishes.

Plum Chutney Alternatives

Tamarind plum chutney
Gingered plum chutney
Mango plum chutney

Peachy plum chutney

What Dishes Can Plum Chutney Be Served with?

Samosas and Pakoras: Enjoy the sweet and tangy notes of plum chutney with the savory and spiced filling of samosas and crispy pakoras as a delicious dipping sauce.

Tikki and Kebab: Drizzle plum chutney over aloo tikki for a delightful combination of sweet, tangy, and spicy flavors as well as kebabs.

Bhel Puri and Dahi Puri: Incorporate plum chutney for an extra burst of flavor in these classic street foods to create a delightful fusion.

Roti or Naan: Dip plain roti or naan into plum chutney, enhancing the bread’s taste with its sweet and spiced profile.

Dosa and Idli: Spread plum chutney inside dosas and idlis for a flavorful twist on the traditional accompaniments.

Recipe Card

Plum Chutney | Aloo Bukhara Chutney

By Mita Mondal

Plum chutney is a sweet and tangy condiment made from ripe plums, spices, and dried fruits. It's a flavorful sauce that's cooked to a thick consistency, combining the natural sweetness of plums with Indian spices, dates, and mango fruit leather.

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

Start by cutting 4 plums into pieces. Soak these diced plums in water for about 30 minutes.
Grab a frying pan and heat it on medium flame on your gas stove. Once it's hot enough, add ½ tablespoon of mustard oil.
When the oil is hot, toss in ½ teaspoon of Indian five-spice blend (known as panch phoron). Stir it for around 30 seconds until it gets aromatic.

Now, add the diced plums along with the soaked water into the pan.
Give it a good stir to blend them nicely with the oil and spices.
As it starts boiling, add 30 grams of diced and deseeded dates into the pan.

Mix everything well together.
Add 1 teaspoon of salt and ½ teaspoon of turmeric powder into the mix.
Stir it thoroughly to ensure the salt and turmeric are mixed well with the plums. Cover the pan and let it cook for about 3 minutes until everything becomes tender and reduces in volume.

Next, toss in 70 grams of diced mango fruit leather (also known as aam papad or amsotto).
Add 30 grams of raisins and mix all the ingredients together.
After cooking for about a minute, use a spatula to partially mash the ingredients. This helps to thicken the chutney.

Now, add 100 grams of sugar into the mix. Stir it well to ensure the sugar blends nicely with the plums.
Let it cook for a couple more minutes until the chutney becomes juicier, thicker, and you notice a change in its color.
Finally, pour it into a bowl, and your sweet and juicy plum chutney is ready to be enjoyed!

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Notes

Ripe Plums: Choose ripe plums for the best flavor. Look for plums that are slightly soft to the touch, as they tend to be sweeter and more flavorful.

Soaking Plums: Soaking diced plums in water for about 30 minutes before cooking helps improve their texture and ensures even cooking.

Mustard Oil and Spice Blend: Mustard oil adds a distinct flavor. Heating it with Indian five-spice blend (panch phoron) enhances the aroma and taste of the chutney.

Cooking Process: Initially, cook the plums with spices and dates on low heat, allowing them to simmer and soften gradually. Covering the pan helps expedite the cooking process and infuses flavors.

Balancing Flavors: Adjust the salt, sugar, and spices according to your taste preferences. Gradually adding and tasting helps achieve a well-balanced sweet and tangy flavor profile.

Addition of Dried Fruits: Adding diced mango fruit leather (aam papad or amsotto) and raisins enhances the sweetness and texture of the chutney. These dried fruits complement the plums beautifully.

Mashing Technique: Partially mashing the cooked ingredients with a spatula creates a thicker consistency, balancing between a chunky and saucy texture.

Sugar Gradual Addition: Gradually add sugar while continuously stirring to ensure it dissolves evenly, preventing the chutney from becoming overly sweet.

Color and Consistency: As the chutney cooks, it will thicken, become juicier, and the color will deepen. This change indicates that the chutney is ready.

Storage: Store the prepared Plum Chutney in airtight containers in the refrigerator. Adding a thin layer of mustard oil on top before sealing the container can help preserve its freshness.

By following these recipe notes, you can create a delicious Plum Chutney that's rich in flavors and perfect to pair with various dishes.