If you have too much plum and don’t want to use it all for jams, try our plum chutney. It’s a delicious sweet and spicy Indian jam with a kick of vinegar. And the good news is that you can do it no added sugar – We will show you how!
Chutney is a famous savory Indian condiment, somewhere between jam and relish. It can be made from fruits, vegetables, herbs and spices, all pickled in sugar and vinegar. Tomato, mint, coconut, and garlic chutneys are some of the most popular variations. But for today’s recipe, we chose something different: juicy plums, aka Aloo Bukhara in hindi
Prunes are a great choice when preparing preserves like chutneys. You have a sweet yet slightly sour taste and they’re high in pectins, which means they can naturally thicken the chutney without the need to add sugar.
We paired plums with dates, another common ingredient in Indian chutneys. Dried pitted dates are naturally very sweet and we use them all the time to make treats with no added sugar. Here we used them to replace refined white sugar, a staple ingredient in chutneys. So your aloo bukhara chutney will be just as delicious, but with a fraction of the sugar!
A good chutney is not complete without a combination of onions, spices and herbs. So we decided on shallots and caramelized them with red chilies, fresh ginger, cinnamon and cloves. The result is a warming, tangy and flavorful plum chutney – we bet you’ll love it!
Compared to other recipes, we used less vinegar, which means the chutney isn’t as acidic, and You don’t have to let it mature before you eat it. So go ahead and enjoy it right away! It goes perfectly with curries, basmati rice, naan bread and papadams. But it’s just as delicious with cheese and crackers, bean burgers, or sandwiches. Make this using our simple recipe below.