Dried Plums Chutney
This one is a spicy, sweet and tangy chutney. I have added a few fresh plums along with soaked dried plums (see pic below) to make this delicious chutney. I love my parathas for breakfast and this pairs so well with them.
This works great as tart fillings, for sandwiches, or as I meantioned earlier, with Indian parathas. It works wonders on just a plain toast on a lazy weekend morning. I also use it as dipping sauce for my snacks.
The natural sweetness of soaked dried plums gets balanced with the tart of fresh plums. The magic of flavour is in the Indian spices that is used in making it. This condiment is made with dried plums, fresh plums, Indian five spices, chilli powder, salt, dried mint, and jaggery (optional). At my place, we love this chutney a bit chunky so I don’t blend it every time. I have added the step in the recipe card below if you prefer the chutney smooth than chunky.
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Dried Plums Chutney
- 1 Cup Dried plums
- 1/4 Cup Fresh plums
- 1 Tbsp Oil
- 2-3 Pcs Green chillies Chopped
- 1/2 Tsp Ginger Grated
- 2 Tbsp Dried mint Crushed
- 1/2 Tsp Cumin seeds/jeera
- 1/2 Tsp Mustard seeds/rai
- 1/2 Tsp Nigella seeds/kalonji
- 1/4 Tsp Fennel seeds/saunf
- 1/4 Tsp Fenugreek seeds/methi
- 1/4 Tsp Asafoetida/hing
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- Salt to taste
- 1 Tbsp Jaggery powder Optional
- 1 Tsp Lemon juice
- 1 Tbsp Basil seeds soaked for 1 hour
- 1 Cup Water
- Soak Dried plums overnight in enough water. Next day de-seed the dried plums.
- Chop fresh plums, green chillies.
- Heat oil in a pan, add asafoetida, cumin, mustard, nigella, fennel and fenugreek seeds. Once these crackle, add green chillies and ginger. Sauté for 30 secs.
- Add the dried, soaked and de-seeded plums and the fresh plums. Let it cook on low flame until it releases juices and turns soft. Add water and cook for another 5-7 mins. At this stage, if you like smooth chutney instead of chunky, then take it off the flame, cool it a bit and then using an immersion blender, blend it to desired consistency. Take it back to the flame.
- Add the powdered spices, dried mint and salt. Mix well.
- At this stage taste the mix and add jaggery only if required (dried plums once soaked are sweet enough, I also used sweet fresh plums to avoid additional sweetener).
- Cover and cook until it reaches the desired consistency (approx 2-3 mins). Take it off the flame. Add lemon juice and soaked basil seeds.Let it cool to room temperature. Store in an airtight container in refrigerator.