Hope you enjoy this Plum Chutney Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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 used my Tomato Chutney Recipe as the base to make this plum chutney and it turned out so yummy that had to share it with you all. Plums are nutritious and linked to many health benefits to name a few rich source of vitamins, minerals, fiber, and antioxidants. They also known to aid digestion and improve the immune system. Plum jam seems to be more popular than a chutney but honestly, I’m not a jam fan and would prefer my savory condiment any day. Bet you would too after you give this plum chutney recipe or Aloo Bhukhara chutney a try!! 2 - Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. 3 - Give it a quick stir and then add the chopped plums. Cover and cook on medium heat till the plums start to get soft. 4 - Now add the salt, pepper and ginger 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. 6 - 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. 7 - Once the mixture looks reduced and almost done, do a quick taste check and add the tamarind pulp and jaggery based on how sweet or sour you like. 8 - Give it a quick stir and cook for about 1-2 mins and it done. For a smoother chutney, blend it in a blender or hand blender and strain. I usually blend but don’t strain. Start Instant pot on saute mode and add oil to it. Once hot, add in the spices and let them splutter. Add in the chopped plums with ⅛-1/4 cup of water. Plums will release some water of their own. 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 tamrind pulp or lemon juice and sugar or jaggery to adjust the tang and sweet flavors. Cook the chutney for 5 mins stirring intermittently until desired thickness is reached. Siwtch off, the chuteny will thicken slightly after cooling. Our tangy and spicy Plum Chutney is ready. Use this condiment to spice up or add a new dimension to any meal. Enjoy!! Refrigerate and consume with 1-2 weeks. For longer use, you can either use the canning method or freeze them. I prefer to freeze mine in 4 oz glass containers or ice cube trays. Once frozen, transfer ice-cubes to ziplock bags and put them back in the freezer. Thaw overnight in refrigerator and use.
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