Plum Chutney Recipe – Sweet & Spicy Indian Condiment with Coconut

Last Updated on 4 months by Neha Deshmukh

Plum Chutney Recipe – Sweet & Spicy Indian Condiment with Coconut

Hey everyone! I’m so excited to share this plum chutney recipe with you. It’s a little slice of sunshine in a jar – sweet, tangy, and with just the right kick of spice. I first stumbled upon a version of this when visiting my aunt in Gujarat, and I’ve been tweaking it ever since to get it just right. It’s seriously addictive, and honestly, once you make it, you’ll find yourself looking for excuses to slather it on everything!

Why You’ll Love This Recipe

This plum chutney isn’t just delicious; it’s incredibly versatile. It’s the perfect accompaniment to so many Indian snacks and meals. Think warm thepla, fluffy roti, savory dhokla, or even a simple slice of bread. It’s a fantastic way to add a burst of flavor to your plate, and it’s surprisingly easy to make. Plus, the combination of sweet plums, creamy coconut, and spicy chili powder is just… chef’s kiss.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 2 plums
• ½ cup fresh scraped coconut (about 60g)
• ½ cup chutney daal (roasted Bengal gram) (about 75g)
• ½ – 1 teaspoon sugar or jaggery (about 5-10g)
• 1 – 1.5 teaspoons red chili powder (about 5-7.5g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this chutney sing.

• Chutney Daal (Roasted Bengal Gram): This is key. It gives the chutney a lovely texture and nutty flavor. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can roast Bengal gram (chana dal) yourself – just dry roast it in a pan until golden brown and fragrant, then grind it.
• Sugar vs. Jaggery: Traditionally, this chutney is made with jaggery, which gives it a beautiful, earthy sweetness. But sugar works perfectly well too! I often use a mix of both for a more complex flavor. Feel free to adjust the amount to your liking.
• Spice Level: I like a good kick, so I usually go for 1.5 teaspoons of chili powder. But if you’re sensitive to spice, start with 1 teaspoon and add more to taste. Kashmiri chili powder will give you a vibrant color with milder heat.
• Plum Choice: Slightly tart plums work best, as they balance the sweetness.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, wash your plums, chop them into medium-sized pieces, and remove the seeds. No need to peel them – the skin adds a nice bit of texture.
2. Now, add the plum pieces, coconut, chutney daal, sugar/jaggery, red chili powder, and salt to a grinder.
3. Blend everything together into a smooth paste. If it’s too thick, add a splash of water – just a tablespoon at a time – until you reach your desired consistency. I like mine fairly smooth, but a little texture is nice too!
4. Transfer the chutney to a bowl. This is where you can get fancy! Traditionally, a quick tempering (tadka) is added for extra flavor. Heat a teaspoon of oil, add mustard seeds, cumin seeds, a pinch of asafoetida (hing), and a few curry leaves. Once the mustard seeds splutter, pour the tempering over the chutney.
5. And that’s it! Your plum chutney is ready to enjoy.

Expert Tips

• Don’t over-grind the chutney. You want a smooth paste, but a little texture is good.
• Taste as you go! Adjust the sugar, chili powder, and salt to your preference.
• For a richer flavor, let the chutney sit for at least 30 minutes before serving. This allows the flavors to meld together.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves it really spicy, so she adds a chopped green chili to the grinder.
• Using Dried Plums: If you can’t find fresh plums, you can use dried plums (prunes). Soak them in warm water for about 30 minutes to soften them before grinding.
• Vegan Adaptation: Make sure your sugar or jaggery source is vegan-friendly. Some jaggery is processed using bone char.
• Festival Adaptations: During Diwali, my family loves serving this with mathri and chakli. It’s also fantastic with khandvi during Ganesh Chaturthi.

Serving Suggestions

Okay, this is the fun part! Here are some of my favorite ways to enjoy this plum chutney:

• With thepla or roti
• As a side with dhokla
• Spread on bread or crackers
• Served alongside samosas or pakoras
• Even as a glaze for grilled chicken or fish (trust me on this one!)

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What is Chutney Daal and can it be substituted? Chutney daal is roasted Bengal gram, and it’s what gives this chutney its unique texture. You can try substituting with roasted peanuts, but the flavor will be different.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after it’s had a chance to sit for a bit.
• How long will it last? In the fridge, it’ll keep for 3-4 days.
• What is the best way to adjust the sweetness of the chutney? Add sugar or jaggery a little at a time, tasting as you go.
• What types of plums work best for this recipe? Slightly tart plums like Italian plums or Damson plums are ideal.
• Can this chutney be frozen? Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it in the refrigerator before serving.

Enjoy! I really hope you love this plum chutney as much as I do. Let me know in the comments how it turns out for you!