This sweet, tangy yet spicy Plum Chutney is versatile enough to be served as a side dish with any grilled protein. Its easy and simple to make. Along with being vegan and gluten free it is low in fat.
I and my daughter were biting into Fresh, Juicy, Sweet, flavorful Red Plums. At that moment, I came up with an idea of Plum Chutney.
We are big fans of plums and every season its a must have in our refrigerator.
I only had few remaining to try the recipe. Therefore, I quickly stepped into my favorite corner of the house ‘KITCHEN’. Immediately, I started heating up the pan.
In the meantime I was scanning through my kitchen pantry for the spices.
Fortunately, I found everything that I wanted to include into the chutney.
At that moment I only knew that I wanted to cook sweet and spicy versatile chutney.
I am drooling while writing about the chutney. So, I am typing with my left hand since I am busy licking the Plum Chutney. 🙂
The moment I added sage leaves and fennel seeds into the pan my house was full of its delicious aroma. I loved the delicious smell to the extent that I did not switch on my exhaust fan. 🙂
Yes, you bet, I can be crazy at times. 🙂 .While I let the chutney cool down to room temperature, I thought of capturing some fresh plums into my camera.
And guess what? I and Yashvi ate it all and hence I could capture those beauties in my camera.
I served the chutney to my husband and he loved it.
On the same day, I got an opportunity to serve the chutney to some of our close family friends that evening just to get a fool proof feedback.
Therefore, I am super satisfied with my creation. I am sure that as soon as you get the hang of this chutney you will devour it as much as we did.
This chutney pairs well with baked/fried appetizers like:
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because I love to see what you cooked.
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 5 whole fresh sage leaves (chopped)
- 6 whole ripe fresh plums (seeds removed and finely chopped)
- 2 tbsp powdered sugar
- 1/2 tsp salt
- 1/2 tsp kala namak/black salt
- 1/2 tsp cayenne powder powder/chili powder
- Heat oil in a nonstick sauce pan.
- Add cumin seeds and fennel seeds.
- When the seeds start to flutter add sage leaves.
- Immediately add chopped plums.
- Mix well and cover and cook for 2-3 minutes.
- Add sugar and mix well with a spatula. Again cover and cook for until the plums leaves its water.
- Add the salt, black salt and cayenne pepper and mix well.
- Cover and cook for another 2-3 minutes.
- Turn off the flame and let it cool for a while.
- Grind the chutney coarsely in a grinder/food processor.
- Serve at cold or at room temperature with your favorite snacks.
- This chutney lasts for about 1 month in the refrigerator in an air tight glass container.
- Kala namak or black salt is easily available in any Indian store.