“Plum Chutney” a sweet, spicy, tangy and pungent chutney made with the freshest and sweetest plums from Japan.
If you are a regular follower here or on my social media you would know how much I love chutneys, dips and spread and all homemade. I reckon chutneys made of stone fruits like plums, peaches, mangoes have a really good taste, consistency and they are really versatile.
You can use this chutney for your cheeseboard, in your sandwiches, with parathas and with simple steamed rice. If you are an Indian and grew up eating Khichadi (a rice porridge), you would eat something sweet, spicy and tangy as a side and this Plum Chutney is a perfect side.
I usually make Plum Chutney with a few spices and chillies but this time I wanted to make it with some Indian flavours so I used pickling flavours like fennel seeds and nigella seeds which gave this chutney a fantastic deep flavour.
Since I have got my Thermomix I have been developing a lot of recipes and one of the recipes I wanted to make using it was this Plum Chutney, trust me it is so easy, fuss-free and quick.
So this is how you make this delicious, sweet-spicy, tangy Plum Chutney.
- 1 kg plums stoned and cut in halves
- 3 shallots or 2 red onion medium diced
- 5 cloves of garlic
- 2 or to taste red chilli (birds-eye) (optional)
- 20g coriander seeds
- 5g fennel seeds
- 5g nigella seeds
- 5g black pepper
- 2g cloves
- 5g or to taste dried red chilli
- 100g sugar I used brown sugar
- Salt to taste
- 30g vegetable oil
- 30g malt vinegar or red wine vinegar
- 200ml water
Stone all the plums and keep it aside.
Add all the spices except nigella seeds in a Thermomix mixing bowl, toast them on speed 2 on 100 degrees for 4 minutes. Make a coarse powder on speed 8 for 5-10 seconds. Take it out and keep it aside.
In the same mixing bowl, add in the shallots, garlic and chillies. Chop on speed 6 for 10 seconds. Add in the oil and saute for 5 minutes on reverse speed 2 on 120 degrees.
Now add in the plums and rest of the ingredients. Cook on 100 degrees for 30 minutes, mix it well and cook again on 120 degrees for 20 minutes. Please cook for more 10-15 minutes if the chutney is too watery.
Let it cool completely and store it in a sterilised glass jar. Store it in a refrigerator up to 3 months and in the freezer up to 6 months.
- Knife and a board
- 1 kg fresh plums stoned
- 3 or 250g shallots or red onion
- 5 cloves garlic
- 2 or to taste birds eye chillies fresh (optional)
- 20 g coriander seeds
- 5 g nigella seeds
- 2 g black pepper
- 2 g cloves
- 5 g dried red chillies (to taste) please adjust to the taste
- 100 g sugar I used brown
- 15 g or to taste salt
- 30 ml vegetable oil
- 30 ml malt vinegar or red wine vinegar
- 200 ml water
- Stone all the plums and keep it aside.
- Add all the spices except nigella seeds in a Thermomix mixing bowl, toast them on speed 2 on 100 degrees for 4 minutes. Make a coarse powder on speed 8 for 5-10 seconds. Take it out and keep it aside.
- In the same mixing bowl, add in the shallots, garlic and chillies. Chop on speed 6 for 10 seconds. Add in the oil and saute for 5 minutes on reverse speed 2 on 120 degrees.
- Now add in the plums and all rest of the ingredients. Cook on 100 degrees for 30 minutes, mix it well and cook again on 120 degrees for 20 minutes. Please cook for further 10-15 minutes if the consistency is too watery.
- Let it cool completely and store it in a sterilised glass jar. Store it in a refrigerator up to 3 months and in the freezer up to 6 months.
Can this be made in the normal way? as dont have a thermomix.
Yes, You can. I will share the recipe very soon. 🙂
I made this from my garden plums- it is so hot and spicy that I’ve just made a second batch without any of the spices to mix with it, hopefully to tone down the heat! I also had to cook it for substantially longer at 120 with the measuring cup off and the simmering basket on top so that the mixture would reduce as after the time advised, it was still too runny .
Thank you for the feedback Mary, the chillies are to taste. We like spicy hence I added 2 but I have mentioned to taste. And the cooking time is a bit strange, for me it was cooked in 40 minutes. I will make it again to see if it works. I reckon it also depends on the plums.
Very disappointed in this. Even after extra time with the measuring cup off, simmering basket on, it has the consistency of a soup. And the spicey-ness is totally overpowering. There is definitely something wrong with the amounts given in the recipe. I can only assume that the 400ml of water is way out. As it stands at the moment, I wouldn’t recommend anyone tries it 🙁
Thank you for your feedback, I really appreciate it. I have gotten the same feedback from friends about the consistency of the chutney. For me it worked with 400 ml water and the this chutney is supposed to be very spicy. However, I have adjusted the spice quantity so it could be enjoyable for everyone. If your chutney is still too watery, perhaps you can add 1/2 cup of sugar and cook for another 20 minutes.
I am using my plums from my tree, they are qutie a bit smaller, I will adjust for quantity, what i wanted to know is if you could share a recipe as I do not have the thermomix, will be using conventional methods, also how long will this keep? thank you!
Yes, I will be writing a conventional recipe soon. 🙂