Aloo Bukhara (Plum) Chutney

Give your next Indian curry the topping it deserves with our sweet and spicy aloo bukhara (aka plum) chutney. We sweetened it with dates instead of refined sugar and seasoned it with a warming combo of chillies and cinnamon — and you can enjoy it right away, no need to let it mature.

Aloo Bukhara (Plum) Chutney with Chillies


Nutrition per serving
Net Carbs9.1 g3.3%
of which Sugars8.5 g9.4%
Fibers1.2 g4.2%
Fats0.1 g0.2%
of which Saturates0 g0.1%
of which Omega 30.1 g9.2%
Proteins0.5 g1.1%
Calcium10 mg1%
Vitamin A7 mcg1%
Vitamin C5 mg6.2%
Iron0.2 mg1.4%
Potassium128 mg3.7%
Sodium34 mg1.5%
Cholesterol0 mg0%
Kcal39 2%
Macro split
  • net carbs 83%
  • sugars 78%
  • fats 1%
  • saturates 0%
  • proteins 5%
  • fibers 11%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
39 per serving

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, like these chickpea crackers, bean burgers, or sandwiches. Make this following our easy recipe below.


Measuring System
Spicy Red Chillies2
Grated Ginger Root2 tsp
Ground Cinnamon1/2 tsp
Ground Cloves1 pinch
Ripe Plums650 g
Pitted Dates120 g
Salt1/4 tsp
Apple Cider Vinegar100 mL

Step 1

Heat a drizzle of olive oil in a large pot. Then, add thinly sliced shallots, red chillies, and grated ginger root.

Sizzle all for 3 minutes until the onions are soft and golden brown.

Then, stir in ground cinnamon and cloves.

caramelised onions with spices for chutney

Step 2

Clean and stone the plums. Make sure they're nicely ripe as they'll taste sweeter, making this sugar-free chutney sweet with no need for added sugars.

Finely chop the plums and dates and then add them to the pot, followed by salt and cider vinegar.

plum and dates for chutney

Step 3

Bring all to a boil and simmer covered for 20 minutes over low heat, stirring occasionally.

Then, remove the lid and cook the chutney for 20 more minutes while stirring.

Make sure most of the water has evaporated, and the plum chutney is pulpy and thick.

plum chutney cooking in a pot

Step 4

Because our chutney has less vinegar than other recipes, you can have it immediately if you wish. So, transfer it into clean jars and let it cool down.

Alternatively, spoon the plum chutney into sterilised jars and seal them right away. Then, leave it to mature in a cool, dry cupboard for two weeks before eating it.

During this time, it will develop a mellower, less acidic taste.

Once you open the jar, keep the chutney in the fridge for up to 4 weeks.

plum chutney in a jar


You can swap pitted dates with other dried fruit like raisins, cranberries or dried apricots.