Fresh Plum Chutney – Ready In 10 Minutes!
Sometimes technology could be a nightmare! I was so excited about today’s recipe and I had so much to write but some technical issues spoiled the level of enthusiasm. For some unknown and unexpected reasons I’m having a hard day accessing my own blog… Bummer:( so I have to change the format for this post and will keep it short.
If you are familiar with this amazing world of Pakistani cuisine you must have noticed that we have this special propensity to highlight all the elements of a menu. We focus on every single thing. What to talk about a side dish, we even treat condiments as a super star. You will find thousands of chutney recipes made with different nuts, seeds, vegetables and fruits which take a simple meal, like daal, to a whole new level. Such chutnies add color, texture and oomph to our desi foods and yet they stay humble and don’t fight for a spot light. We salute you, chutnies! Do try Raw Mango Chutney if you can get raw mangoes.
One of many famous and favorite chutnies, there is aalo bukhara chutney (dried plum’s chutney) which is not a featured recipe today, BTW. Instead it’s fresh plum chutney that is the hero of this post. It is unbelievably quick and easy to make and so versatile in use. It’s vibrant color is sure to brighten up any menu, it’s smooth texture is easily spreadable and this balance of “sugar, spice and everything nice” is sure to tantalize your taste buds. You can freely adjust the level of sweetness or spice. I keep things simple to let the flavor of plums shine on its own.
Recently I served it with different main dishes, like this steamed mutton in the picture and surely be sharing an out of the blue combo soon In Sha Allah. Let’s make some chutney.
Fresh Plum Chutney
This quick and easy recipe takes hardly 10 minutes from start to finish and is packed with flavors to compliment any menu of any cuisine.
- 1 cup roughly chopped fresh plums, pit removed
- 3 tbsp water
- ½ tsp salt
- 1½ tbsp brown sugar (reduce or increase the amout according to desired sweetness)
- 3-4 black pepper corns
- 2-3 cloves
- 1/2 inch piece of cinnamon stick
- ¼ tsp red chilli flakes (adjust spice level as per liking)
In a stainless steel/non reactive sauce pan, combine plums, water, salt and brown sugar.
Add in black pepper corns, cloves and cinnamon piece.
Let cook on a medium flame till plums release water, about a minute and a half.
Reduce the flame to low and cook till plum pieces are softened and easy to mash, about 2-3 minutes depending on the size and quality of plums. Stir twice or thrice in between.
Carefully remove black pepper corns, cloves and cinnamon piece.
Add chilli flakes and cook for another minute or two or till almost all water is evaporated and chutney is easy to mash and thickened.
Mash a little to press all chunks if you like or if you prefer chunkier chutney then leave it as it is.
Remove from the pan and bring to room temperature before serving.
Feel free to adjust salt, spice and sweetness.
Depending on the quality of fruit, plum i.e, cooking time may vary.
Store in a covered container and keep refrigerated for up to 3-4 days.
It is a good idea to count whole spices before adding to the chutney so it would be easier to remove and you wont miss any piece.