A Sweet and Tangy Chutney You’ll Want on Everything!
This Plum Chutney is sweet, tangy, and bursting with flavour—just like the ones many of us grew up enjoying at home. I still remember my mom making a big batch every plum season. The whole kitchen would fill with the warm, fruity aroma of ripe aloo bukhara bubbling on the stove. We’d wait (not so patiently!) for it...
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Add plums and water to a deep pan. Cover and cook over medium-high heat until the plums soften and begin to break apart.
Turn off the heat and gently mash with a potato masher. Remove the seeds and peel off any tough skins if needed.
If you prefer a smoother texture, you can run the mixture through a sieve at this stage to remove any fibrous bits or blend in a mixer.
Return the mashed plums to the stove. Stir in sugar, salt, black pepper, and black salt.
Cook on medium heat until the sugar fully dissolves and the mixture starts to thicken slightly.
Add roasted cumin powder, melon seeds, and apple cider vinegar. Continue to cook until the chutney thickens to your desired consistency.
It should coat the back of a spoon or form a thin string when pinched between your fingers. Stir occasionally to prevent sticking or burning at the bottom.
Turn off the heat and let the chutney cool completely.
Transfer it to a clean, airtight jar. Store in the refrigerator for up to 2–3 weeks.
This chutney pairs beautifully with Indian snacks like samosas and pakoras, but also works as a zingy glaze for roasted veggies and grilled meats, or use it as a spread in sandwiches or wraps.
This recipe is vegan-friendly and naturally gluten-free.
Add a pinch of red chili flakes if you like a little heat.
You can blend the chutney for a smooth, jam-like finish.
For longer shelf life, sterilize the jar beforehand and avoid using wet spoons.
How do I make fresh plum chutney from scratch?
To make fresh plum chutney, start by cooking 500g of fresh plums with 2 cups of water in a deep pan over medium-high heat until they soften. Mash the plums, remove seeds, and then return them to the stove. Stir in 0.5 cup of sugar, 1 tsp of salt, and spices like black pepper and roasted cumin. Cook until thickened, then add 2 tbsp of apple cider vinegar and melon seeds. Let it cool and store in an airtight jar.
Is this fresh plum chutney recipe vegan and gluten-free?
Yes, this fresh plum chutney recipe is naturally vegan and gluten-free. It contains no animal products or gluten-containing ingredients, making it a great option for those with dietary restrictions.
What are some good substitutes for ingredients in plum chutney?
If you don't have fresh plums, you can substitute them with other stone fruits like peaches or apricots. For sugar, you can use honey or maple syrup, but adjust the quantity to taste. Apple cider vinegar can be replaced with white vinegar or lemon juice for a different tang.
How should I store homemade plum chutney, and how long does it last?
Store your homemade plum chutney in a clean, airtight jar in the refrigerator. It will last for about 2 to 3 weeks. Make sure to let it cool completely before sealing the jar to maintain freshness.
What dishes pair well with fresh plum chutney?
Fresh plum chutney pairs wonderfully with Indian snacks like samosas and pakoras. You can also use it as a glaze for grilled meats, a spread in sandwiches or wraps, or even as a dip for fresh vegetables. Its sweet and tangy flavor adds a delightful twist to many dishes!
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