Plum & Onion Chutney Recipe – Authentic Indian Sweet & Spicy Relish

Last Updated on 4 months by Neha Deshmukh

Plum & Onion Chutney Recipe – Authentic Indian Sweet & Spicy Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chutney that just elevates everything it touches. Well, look no further! This plum and onion chutney is a total game-changer. It’s a beautiful balance of sweet, spicy, and tangy – a flavour bomb that’s surprisingly easy to whip up. I first made this a few years ago when I had a glut of plums from my friend’s garden, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of sweet plums and pungent onions might sound unusual, but trust me, it works! It’s incredibly versatile – perfect with parathas, dosas, or even as a relish with cheese and crackers. Plus, it’s a fantastic way to use up ripe plums. It’s a little bit different, a little bit special, and totally addictive.

Ingredients

Here’s what you’ll need to make this delightful chutney:

• 3 Plums
• 2 medium Onions
• 1-2 tablespoons Jaggery
• 1-1.5 teaspoons Red Chili Powder
• Salt to taste
• 1 teaspoon Oil
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 1 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! Getting these right will really make a difference.

Plums: Variety & Ripeness

I prefer using slightly tart plums like Italian prune plums for this chutney. They have a lovely depth of flavour. You want them to be ripe but still firm – not mushy. About 3 medium plums (around 200g) is perfect.

Onions: Choosing the Right Type

Red onions work beautifully here, adding a touch of sweetness and colour. But you can also use yellow onions if that’s what you have on hand. Just make sure they’re medium-sized.

Jaggery: Traditional Sweetener & Substitutes

Jaggery is a traditional Indian unrefined sugar, and it gives this chutney a unique, caramel-like flavour. If you can’t find jaggery, you can substitute it with brown sugar or even palm sugar. Start with 1 tablespoon and adjust to your liking.

Red Chili Powder: Spice Level & Regional Variations

Kashmiri red chili powder is my go-to for colour and mild heat. But feel free to use any red chili powder you prefer, adjusting the amount to your spice tolerance. Some people like a really fiery chutney, while others prefer it milder!

Asafoetida (Hing): Flavor Profile & Uses

Asafoetida, or hing, has a really unique, pungent aroma. Don’t let that put you off! It adds a wonderful savoury depth to the chutney. A tiny pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and roughly chop the onions. Then, deseed the plums and cut them into chunks. No need to be too precise here!
2. Now, add the plums, onions, jaggery, red chili powder, and salt to a grinder or food processor.
3. Blend everything into a smooth paste. The plums will release plenty of moisture, so you shouldn’t need to add any water.
4. Transfer the chutney to a serving bowl.
5. Optional but highly recommended: For a lovely tempering, heat the oil in a small pan. Once hot, crackle the mustard seeds, then add the cumin seeds and a pinch of asafoetida (hing). Pour this fragrant tempering over the chutney.

Expert Tips

A few little things that can take this chutney to the next level:

• Achieving the Right Consistency: If your chutney is too thick, add a tiny splash of water while grinding. You want it to be smooth and spreadable.
• Balancing Sweetness & Spice: Taste as you go! Adjust the jaggery and red chili powder to get the perfect balance for your palate.
• Tempering Techniques for Enhanced Flavor: Don’t skip the tempering if you can help it! It adds a wonderful aroma and depth of flavour. Be careful not to burn the spices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment (Mild to Hot): Use less chili powder for a milder chutney, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Diwali, Holi): This chutney is a wonderful addition to any festive spread. It pairs beautifully with savory snacks and sweets.
• Regional Variations (Maharashtrian, Gujarati): My friend’s grandmother, who’s from Gujarat, adds a tiny squeeze of lemon juice for extra tang. Feel free to experiment!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With parathas (Indian flatbreads)
• As a dip for samosas or pakoras
• Spread on sandwiches or wraps
• Served with dosa and idli
• Alongside cheese and crackers – seriously, try it!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to store leftover plum chutney?
Store it in an airtight container in the fridge for up to a week, or freeze for longer.

Can I make this chutney ahead of time?
Absolutely! The flavours actually develop and get even better after a day or two.

What can I serve this chutney with besides flatbreads?
So many things! Try it with samosas, pakoras, sandwiches, cheese, or even grilled meats.

Can I adjust the sweetness of the chutney?
Definitely! Start with 1 tablespoon of jaggery and add more to taste.

What is asafoetida (hing) and can I omit it?
Asafoetida is a pungent spice that adds a savoury depth. You can omit it if you don’t have it, but it does add a unique flavour.