If you have an excess of plums and don't want to use them all up for jams, then give our plum chutney a try. It's a delicious, sweet and spicy Indian preserve with a vinegary kick. And the great news is you can make it without added sugars — let us show you how!
Chutney is a famous savoury Indian condiment, somewhat in between a jam and a relish. It can be made with fruits, vegetables, herbs, and spices, all preserved in sugar and vinegar. Tomato, mint, coconut, and garlic chutneys are some of the most popular variations. But we chose something a little different for today's recipe: juicy plums, aka aloo bukhara in Hindi.
Plums are a great choice when it comes to preparing preserves like chutneys. They have a sweet yet slightly tart taste and they're rich in pectins, meaning they can thicken the chutney naturally with no need for added sugars.
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 no-added-sugar treats. Here, we used them to replace refined white sugar, a base ingredient in chutneys. So, your aloo bukhara chutney will be just as tasty but with a fraction of the sugars!
A good chutney is not complete without a combo of onions, spices and herbs. So, we chose shallots and caramelised them with red chillies, fresh ginger, cinnamon, and cloves. The result is a warming, spicy, and aromatic plum chutney — we bet you'll love it!
Compared to other recipes, we used less vinegar, meaning the chutney won't be as acidic, and you won't have to let it mature before eating it. So, go ahead, and enjoy it right away! It's a perfect match with curries, basmati rice, naan bread and poppadoms. But it's just as tasty with cheese and crackers, bean burgers, or sandwiches. Make this following our easy recipe below.