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  • Preeti Shridhar

Spiced Plum Chutney

From my recent trip to the hills I got not only peaches and apples but also plums. We ate juicy and sweet plums to our heart's content. Was still left with lots so decided to make Plum Chutney. This Plum Chutney is spicy, tangy and sweet. It is such a medley of flavors that you can use it as an accompaniment for anything and everything. Since most of the plums were very soft I could remove the skin and squeeze out the pulp. The remaining very few I chopped into small pieces. I have used apple cider vinegar but you can also use white vinegar. Adjust the sugar as per the sweetness of the plums


Plum pulp 350 gms Apple cider vinegar 2tbsp Sugar 1 cup Cloves 5 Peppercorns 5 Cinnamon 2" piece Salt 1 tsp or to taste Cumin pd 1tsp Red Chilli pd 1/2tsp Method

  1. Pound cloves and peppercorns in a Mortar and pestle.

  2. In a heavy bottom deep pan add all the ingredients and half of the sugar.

  3. Bring it to a boil. 4 After a few minutes taste and add more sugar if needed.

  4. Then let it simmer till it reaches a consistency you desire.

  5. Don't forget to stir in between to avoid the chutney from sticking to the pan.

  6. Remove from fire. Taste and adjust salt.

  7. To make it spicier you can add 1/4 to 1/2 tsp of red chilli powder

  8. Pour it into a glass bottle once it cools down. 10 Keep it refrigerated. Would last for a month.


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