Go Back
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.

Course: Chutney, Condiment
Cuisine: Pakistani
Keyword: chutney, fresh plum chutney, fruit chutney
Author: Heenie
  • 1 cup roughly chopped fresh plums, pit removed
  • 3 tbsp water
  • ½ tsp salt
  • 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)
  1. In a stainless steel/non reactive sauce pan, combine plums, water, salt and brown sugar.

  2. Add in black pepper corns, cloves and cinnamon piece.

  3. Let cook on a medium flame till plums release water, about a minute and a half.

  4. 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.

  5. Carefully remove black pepper corns, cloves and cinnamon piece.

  6. 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.

  7. Mash a little to press all chunks if you like or if you prefer chunkier chutney then leave it as it is.

  8. Remove from the pan and bring to room temperature before serving.

Recipe Notes

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.