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+ servings
Plum Chutney in a glass jar

Plum Chutney

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.
Course Dip, Side Dish
Cuisine Indian
Keyword how to make plum chutney, Plum chutney
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15
Calories 29kcal
Author Gunjan


  • 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. 


Calories: 29kcal | Carbohydrates: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg