Name: Fresh Plum Chutney / Aloo Bukhare ki Chutney recipe by Poonam Bachhav at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6-7 Plums ( approx 250 grams) , quartered and pitted; 1/4 cup crushed Jaggery (add more if the fruit is tart); 1 teaspoon red chilly powder; 1/2 teaspoon Cinnamon powder; 1/2 teaspoon dry ginger powder; 1/4 teaspoon turmeric Powder (optional); Black Salt to taste

ABOUT Fresh Plum Chutney / Aloo Bukhare ki Chutney RECIPE

Plums are low calorie power food packed with amazing health benefits. Apart from enjoying these seasonal beauties as a healthy snack and in salads , i use plums to make a flavorful chutney which goes well with Indian flat breads like chapati , paratha and as accompaniment with idli and dosa. The chutney can also be serve with roasted or grilled chicken or with cheese bread or simply as a spread over toast. This plum chutney is made by blending fresh ripe plums with Indian spices to give a flavorful preparation. Each bite of this chutney is a blast of flavors as it is sweet , tart , mildly spicy and bit sour all at the same time. The chutney is oil free and makes use of jaggery instead of refined sugar. The recipe can be easily doubled and the chutney remains good for about a week to 10 days on refrigeration.

Ingredients Serving: 4

6-7 Plums ( approx 250 grams) , quartered and pitted
1/4 cup crushed Jaggery (add more if the fruit is tart)
1 teaspoon red chilly powder
1/2 teaspoon Cinnamon powder
1/2 teaspoon dry ginger powder
1/4 teaspoon turmeric Powder (optional)
Black Salt to taste

Instructions

In a sauce pan add the plum wedges and crushed jaggery and heat over medium flame.
Allow the jaggery to melt completely . The plum will cook and become tender in the juices. This may take about 8-10 minutes on low flame. Keep stirring in between to ensure the mixture does not catch the bottom.
Once the plum is cooked properly , add all the spices ( red chilly powder, turmeric powder, dry ginger powder, cinnamon powder ) and black salt. Stir well.
Cook the chutney for 2-3 minutes on low heat and put off the flame. Allow it to cool down completely before transferring it to a clean, dry glass jar.Serve it with bread and cheese , with paratha or as a dip with grilled or roasted snack.

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