Plum Chutney Recipe
Aachar, paapad and chutney have special significance in Indian food as accompaniments. All of us Indians have some kind of these accompaniments with our meal. Talking about chutneys, many of them are fairly regular like coriander and mint chutney in the north and coconut chutney in the south. Chutney tastes good when there is a good balance of sweet, savory and spicy.
As kids, we used to have a kitchen garden in our backyard and used to grow many different kind of fruits and vegetables. In the summer season, we used to have different kind of fruits like phalsa, jamun and plums. However, my biggest concern was that these only come for a very few weeks and then get over, even as you long to have more of these. Since the last few years, I make and preserve this wonderful plum chtuney so I can enjoy the taste of fruits for longer than these few weeks. This chutney has a nice balance for good taste and goes well as a side with most Indian food. Use this recipe to make most of this summer season and enjoy the lovely taste of plums with your everyday meal.
- Vegetable oil – 2 tbsp
- Kalaungi seeds – 1/2 tsp
- Garlic cloves – 5-6 (chopped)
- Ginger – 1-inch pieces (grated)
- Plums – 1/2 kg
- Brown sugar – 2 tbsp
- White sugar – 4-6 tbsp
- Salt – 1/2 tsp
- Black salt – 1/2 tsp
- Red chili powder – 1/4 tsp
How to make Plum Chutney
- Heat oil in a pan.
- When the oil is hot, add kalaungi seeds, garlic and ginger.
- Fry for a minute.
- Now add all the remaining ingredients with half a cup of water.
- Cook for 10-12 minutes.
- Keep stirring in between.
- Store in a clean container in refrigerator.
- It can be stored for about a month in refrigerator.