While sitting on our couch, as I and my daughter were biting into Fresh, Juicy, Sweet, flavorful Red Plums I came up with an idea of Plums Chutney. By the time I was cooking up the recipe in my mind I realized we had already eaten half of the box of plums. I only had few remaining to try the recipe. I quickly stepped into my favorite corner of the house ‘KITCHEN’ and started heating up the pan.
In the meantime I was scanning through my kitchen pantry for the spices that I wanted to add into the Plum Chutney. Fortunately, I found everything that I wanted to include into the chutney. At that moment I knew I wanted to cook sweet and spicy versatile chutney to be used with any appetizer baked/fried or as a spread or as a side with the main course. YUM! 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 aroma and 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 the chutney was cooling down I thought of capturing some fresh plums into my camera and guess what? All the plums were gone. The mother daughter duo ate it all. BURP! 🙂 Sorry for no pictures of those appetizing plums. When I served the chutney to my husband he loved it so much that he could not believe that the chutney was made out of plums. I got an opportunity to serve the chutney to some of our close family friends that evening just to get a fool proof feedback. They equally appreciated the taste of the Plum Chutney. Now, I was super satisfied with my creation and slept with a smile on my face all night. 🙂
- 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 room temperature with your favorite snacks.
Notes: Can be stored in an air tight container in the refrigerator for a week.