Plum Chutney

“Plum Chutney” a sweet, spicy, tangy and pungent chutney made with the freshest and sweetest plums from Japan.

If you are a regular follower here or on my social media you would know how much I love chutneys, dips and spread and all homemade. I reckon chutneys made of stone fruits like plums, peaches, mangoes have a really good taste, consistency and they are really versatile.

You can use this chutney for your cheeseboard, in your sandwiches, with parathas and with simple steamed rice. If you are an Indian and grew up eating Khichadi (a rice porridge), you would eat something sweet, spicy and tangy as a side and this Plum Chutney is a perfect side.

I usually make Plum Chutney with a few spices and chillies but this time I wanted to make it with some Indian flavours so I used pickling flavours like fennel seeds and nigella seeds which gave this chutney a fantastic deep flavour.

Since I have got my Thermomix I have been developing a lot of recipes and one of the recipes I wanted to make using it was this Plum Chutney, trust me it is so easy, fuss-free and quick.

So this is how you make this delicious, sweet-spicy, tangy Plum Chutney.

Ingredients:

• 1 kg plums stoned and cut in halves
• 3 shallots or 2 red onion medium diced
• 5 cloves of garlic
• 2 or to taste red chilli (birds-eye) (optional)
• 20g coriander seeds
• 5g fennel seeds
• 5g nigella seeds
• 5g black pepper
• 2g cloves
• 5g or to taste dried red chilli
• 100g sugar I used brown sugar
• Salt to taste
• 30g vegetable oil
• 30g malt vinegar or red wine vinegar
• 200ml water

Instructions:

Stone all the plums and keep it aside.

Add all the spices except nigella seeds in a Thermomix mixing bowl, toast them on speed 2 on 100 degrees for 4 minutes. Make a coarse powder on speed 8 for 5-10 seconds. Take it out and keep it aside.

In the same mixing bowl, add in the shallots, garlic and chillies. Chop on speed 6 for 10 seconds. Add in the oil and saute for 5 minutes on reverse speed 2 on 120 degrees.

Now add in the plums and rest of the ingredients. Cook on 100 degrees for 30 minutes,  mix it well and cook again on 120 degrees for 20 minutes. Please cook for more 10-15 minutes if the chutney is too watery.

Let it cool completely and store it in a sterilised glass jar. Store it in a refrigerator up to 3 months and in the freezer up to 6 months.