Plum Chutney similar to a jam but loaded with spices to make it more a savoury accompaniment. Use it on toast , chapati, bread or even as a snack with cheddar cheese cubes ! Lovely …
Chutneys are such an integral part of Indian culture. We always love chutneys , dips and accompaniments with almost anything. Indian cuisine is based of tantalizing all the taste buds to create a wholesome food experience.There are so many types of chutneys , the traditional ones (coconut chutney, peanut chutney, coriander chutney, pudina chutney , coriander and mint chutney, tamarind chutney etc..) and the modern versions of chutneys (mango chutney, plum chutney, figs chutney etc). The new age chutneys can be harnessed during summers and can be enjoyed throughout the year by canning them, just like the traditional counterparts i.e. pickles.
Plums make the perfect base for chutney as its a little sweet and little tangy. In this recipe , I have used organic jaggery as a replacement of sugar. Jaggery (for people who are not of Indian origin), is a raw form of sugar. After the sugar cane juices are extracted, they are boiled in big containers until the point that it thickens up and ultimately forms a block. This is called jaggery which has similar calories that of sugar but what makes it unique is the colour, taste and it is rich in iron. For more information on Jaggery , check here .
Makes about 220 gms
400 gms fresh plums, washed & chopped
1.5 cups organic jaggery (can use sugar too)
1 onion , finely chopped
2 tablespoons raisins
3 tablespoons apple cider vinegar or white vinegar
1 teaspoon red chilli powder
1 teaspoon black salt
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1 teaspoon cumin powder
1/2 teaspoon ginger powder
- Wash and dry the plums. Cut the plums into small pieces, carefully removing the seed.
- In a big pan , add the chopped plums , raisins, onions , vinegar and jaggery.
- Give a good mix and cook on medium flame.
- Cook the mixture about 20-25 mins until thick.
- Keep stirring in between.
- After 20 mins , add the spice powders except ginger powder and mix well.
- Use a potato masher or hand blender to mash the chutney.
- After the mixture thickens , add the ginger powder and give a good mix.
- Add in sterilised jar and once cooked down , secure the lid.
- Store in the refrigerator and use up to 2 months.
- Relish it with bread, chapati, paratha or toast !