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

Cook Time 10

Total Time 20

Servings

Calories 29kcal

Author Gunjan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition