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.
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.