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Spiced Indian plum chutney

Published: Jun 1, 2023 · Modified: Jun 1, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Indian plum chutney spread on a toast.
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This Indian plum chutney is a delicious sweet and spicy chutney that goes well with a lot of dishes. In this chutney, the sweetness of ripe plums gets deliciously complimented by the warm flavorful Indian spices. It's a vegan and gluten-free recipe that gets ready in just 30 minutes.

A slice of bread with spicy plum chutney held in a hand.

There is nothing better than homemade chutney to spice up your simple meals.

Chutney is a great way to use seasonal fruits and vegetables when they are available in excess. And, there are many different ways in which you can use chutney in your meals.

I have already shared a lot of different chutney recipes on my blog and today I am sharing another fruit chutney recipe from India which is spiced plum chutney. In India. it's also called aloo bukhara chutney. Aloo bukhara is the Hindi word for plum.

In this easy plum chutney recipe, the sweetness of plums is balanced with warm Indian spices which makes it irresistible.

It's a vegan and gluten-free recipe that gets ready in just 30 minutes.

Jump to:
  • Ingredients needed
  • Ingredient notes and substitute suggestions
  • How to make Indian plum chutney (step-by-step process)?
  • Serving tips
  • How to store?
  • Recipe tips, tricks, and variation suggestions
  • Frequently asked questions
  • More easy chutney recipes
  • Recipe

Ingredients needed

For this spiced plum chutney, you will need the ingredients shown below:

Ingredients required for Indian plum chutney recipe, labeled.

Ingredient notes and substitute suggestions

  • Fresh plums: I have used fresh ripe plums but plum chutney can be made with half-ripe or unripe plums also. If you want sweet plum chutney, use fully ripe plums but if you want to make it sweet and sour, use half-ripe or unripe plums. Almost every variety of plum works in this recipe so pick whichever variety is available to you.
  • Brown sugar: You can also use powdered jaggery, palm sugar, or regular white sugar to sweeten the chutney.
  • Powdered ginger: Powdered ginger is the ground form of dried ginger. It's called saunth in Hindi. You can also use grated fresh ginger instead of powdered ginger.
  • Red chili powder: Kashmiri red chili powder is the best choice as it adds a nice bright red color to the dish and is not very spicy. For heat, we are adding red chili flakes.
  • Garam masala: It's a very flavorful blend of Indian spices that you will easily find in Indian or Middle Eastern grocery stores. Use it in moderation otherwise, you won't be able to taste anything else in the chutney.
  • Cinnamon: I have used powdered cinnamon but you can also add a cinnamon stick. Remove the stick once the chutney is ready.
  • Vegetable oil: Canola oil or any other neutral flavored oil can be used too.
  • Vinegar: I have used white vinegar, you can also use apple cider vinegar or red wine vinegar.

Other ingredient details and nutritional information is given in the recipe card.

How to make Indian plum chutney (step-by-step process)?

To make this easy plum chutney recipe, just follow the step-by-step instructions given below:

Collage of images of steps 1 to 4 of plum chutney recipe.

Step 1: Wash the plums. Cut them in half and remove the seeds.

Step 2: Heat oil in a large pot or pan. Add mustard seeds and let them splutter.

Step 3: Add red chili powder, red pepper flakes, ground black pepper, ginger powder, cinnamon powder, garam masala, and salt. Saute for a few seconds on low heat.

Step 4: Add chopped plums, sugar, and vinegar. Mix.

Collage of images of steps 5 to 8 of plum chutney recipe.

Step 5: Cook covered on slow-medium heat for around 15 minutes or until the plums turn mushy.

Step 6: Remove the lid and mash the plums with a spatula. You can use a masher too.

Step 7: Cook covered for another 10 minutes.

Step 8: Allow to reach room temperature before serving.

Your delicious Indian spiced plum chutney is ready to be enjoyed!

Plum chutney in a bowl.

Serving tips

This plum chutney can be enjoyed in a lot of different ways with a lot of different things.

It can be used as a spread on toast, sandwiches, wraps, crackers, or parathas.

This chutney can be added to a cheese board or charcuterie board too. It tastes really good with sharp cheeses.

Mix a few tablespoons of Indian plum chutney with Greek yogurt, cream cheese, sour cream, or labneh, and make a delicious dip to enjoy with your favorite snack.

Or, just add some chutney to your salad dressing and make your salad taste even better.

How to store?

To store, allow the chutney to reach room temperature then transfer to airtight jars and refrigerate. It will be fine for around 15 days.

Recipe tips, tricks, and variation suggestions

  • To fasten the process of cooking the plums, chop them into smaller pieces. I prefer chunky plum chutney so I have cut them into larger pieces.
  • You may also blend this chutney if you want to make a smooth chutney.
  • Instead of brown sugar, you may also use jaggery, palm sugar, or regular white sugar.
  • The amount of sugar and vinegar required will vary depending on how sweet or sour your plums are and how sweet or sour you want your chutney to be.
  • Saute the powdered spices for around 5 seconds only and that too on low heat, powdered spices get burned very fast.
  • Other spices like star anise or bay leaf can also be used to flavor this plum chutney. Indian five-spice blend (panchphoran) can be added too.
  • You can also add chopped apples along with plums to make Indian-style apple plum chutney.
  • If your chutney starts sticking to the bottom of the pan, add a few tablespoons of water or fruit juice like orange juice, apple juice, or pomegranate juice. Make sure that the lid of the pan is tight and you are not cooking on high heat.
  • If you prefer sweet and sour chutney, use unripe or half-ripe plums. But, if you like sweet chutneys, use fully ripe plums.
  • You can also add golden or black raisins to this plum chutney.

Frequently asked questions

Can you freeze plum chutney?

Yes, plum chutney can be frozen in a freezer-safe, airtight container for 6 months. Thaw the chutney before serving.

Can I use overripe plums to make chutney?

Yes, they are perfect for making chutney. Just make sure they have not gone bad.

More easy chutney recipes

If you enjoyed this plum chutney and want to try more easy Indian chutney recipes then don't miss to check out the following links:

  • Apple chutney
  • Sweet mango chutney
  • Tomato cilantro chutney
  • Green mango chutney
  • Bengali tomato chutney
  • Peanut chutney
  • Coconut chutney
  • Momos chutney
  • Apricot chutney
Plum chutney in a black bowl with toasted bread in the background.

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

Indian plum chutney served in a black bowl.

Spiced Indian plum chutney

This Indian plum chutney is a delicious sweet and spicy chutney that goes well with a lot of dishes. In this chutney, the sweetness of ripe plums gets deliciously complimented by the warm flavorful Indian spices. It's a vegan and gluten-free recipe that gets ready in just 30 minutes.
4.13 from 16 votes
Print Pin Rate
Course: condiment, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 cups
Calories: 263kcal
Author: Vandana Chauhan

Equipment

  • 1 cooking pot with lid
  • Knife and chopping board
  • Spatula

Ingredients

  • 700 grams plums around 12 medium plums
  • ½ teaspoon ground ginger
  • ½ teaspoon black mustard seeds
  • 1 teaspoon red chili flakes
  • ¼ teaspoon red chili powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon garam masala
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 3 tablespoons light brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon vegetable oil or any cooking oil of choice

Instructions

  • Cut the plums in half and remove the seeds.
  • Heat oil in a cooking pot and add mustard seeds. Let the seeds splutter.
  • Add all the powdered spices and salt. Stir for a few seconds.
  • Quickly add chopped plums, sugar, and vinegar.
  • Mix everything and cover the pan.
  • Cook on low-medium heat for around 15 minutes.
  • After 15 minutes, remove the lid, mash the plums with a spatula, and cover the pot again.
  • Cook covered for another 10 minutes then turn off the heat.
  • Allow the chutney to reach room temperature and then enjoy!

Video

Notes

  • To fasten the process of cooking the plums, chop them into smaller pieces. I prefer chunky plum chutney so I have cut them into larger pieces.
  • You may also blend this chutney if you want to make a smooth chutney.
  • Instead of brown sugar, you may also use jaggery, palm sugar, or regular white sugar.
  • The amount of sugar and vinegar required will vary depending on how sweet or sour your plums are and how sweet or sour you want your chutney to be.
  • Saute the powdered spices for around 5 seconds only and that too on low heat, powdered spices get burned very fast.
  • Other spices like star anise or bay leaf can also be used to flavor this plum chutney. Indian five-spice blend (panchphoran) can be added too.
  • You can also add chopped apples along with plums to make Indian-style apple plum chutney.
  • If your chutney starts sticking to the bottom of the pan, add a few tablespoons of water or fruit juice like orange juice, apple juice, or pomegranate juice. Make sure that the lid of the pan is tight and you are not cooking on high heat.
  • If you prefer sweet and sour chutney, use unripe or half-ripe plums. But, if you like sweet chutneys, use fully ripe plums.
  • You can also add golden or black raisins to this plum chutney.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 263kcal | Carbohydrates: 60g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 26mg | Potassium: 619mg | Fiber: 6g | Sugar: 52g | Vitamin A: 1583IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Erin Gustafson

    September 09, 2024 at 9:38 pm

    5 stars
    I added cumin seeds and chopped apricots and used apple cider vinegar - but followed everything else - so delicious! And easy! Delicious with our tandoori chicken.

    Reply
    • Vandana Chauhan

      October 10, 2024 at 4:25 pm

      Thank you, Erin 🙂

      Reply
  2. Cherese Combs

    September 29, 2023 at 4:39 am

    5 stars
    Delicious and a great way to use up plumbs off the tree! Can also be canned for use later. Thank you!

    Reply
    • Vandana Chauhan

      September 29, 2023 at 7:13 am

      Thank you :), glad to know that you liked it. I am sorry, I have never done canning so can't tell you if this chutney can be canned or not.

      Reply
  3. Barbara

    September 25, 2023 at 9:13 am

    5 stars
    Oh my word! This is so good! I used fresh grated ginger and I couldn’t find the red pepper flakes so I had to use -1/4 t cayenne pepper, I’ll buy flakes for my next batch. I love this!

    Reply
    • Vandana Chauhan

      September 25, 2023 at 9:53 am

      Thank you, Barbara.

      Reply
4.13 from 16 votes (13 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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