Plum Chutney

Chutney or as we Bengalis call it - Chaatni is a quintessential Bengali lunch item. It is served after the meal as a final course. When Debarshi’s mom prepared this Plum Chutney for lunch, I had no idea this could be so versatile. The fact is, you can have this with anything. Below are a few ideas:

• With your authentic Bengali lunch (of course!)
• As a preserve with a good Bread and Cheese
• With leftover roasted meat
• As a dip with grilled chicken
• As a spread for your turkey sandwich
• As a dip with your burger
• As a dip with savory snacks like Samosa, Pakora, Kabab and spring rolls
• Pair with plain Parathas
• As a spread on crackers with cream cheese

Plum, raisins and just enough sugar makes this perfect chutney. If you are used to readymade chutneys and preserves, then it is time to give homemade a try. If you love making chutneys at home, this is the right recipe for you. The very taste of this chutney will tingle your senses with sweet and tangy flavors. Plus, by preparing this yourself you will be assured that no artificial preservatives or spoiled fruits have been used. This is delicious, lip smacking and absolutely unique. And, it has been tried and tested by my mom-in law for several years. 

I don’t have to write here the numerous health benefits Plum have. They are rich in antioxidants, relieve constipation and lower cholesterol levels. They are also an excellent source of vitamins, minerals and fibers. So, what are you waiting for? Grab a box of plums on your next grocery shopping. Eat some fresh and cook some for this chutney. This fresh chutney is indeed a refreshing change from our usual condiments like ketchup and barbecue sauce. 

This chutney also makes a cute present. Just spoon it into a small mason jar and tie it up with a beautiful ribbon. It can be kept in the fridge for at least 10 days (that’s the time period we had it in our fridge).

Ingredients:

• Plum – 4, cut into big pieces
• Salt – ½ teaspoon
• White Vinegar – 2 tablespoons
• White Sugar – ¼ cup
• Raisins – ¼ cup

Directions:

• Boil the Plums in a pressure cooker with the Salt over medium high heat.
• Once the pressure drops, crush the plums with a wooden spatula or a potato masher.
• Add the White Vinegar. Mix and bring to a boil over medium high heat.
• Add the Sugar. Mix and continue boiling for another 3-4 minutes.
• Add the Raisins. Mix and reduce the heat to low.
• Continue cooking for 20 minutes till it reaches a thick consistency.
• Cool and serve.

Serve this chutney with the following:

• My Cheap and Delicious Cheese Plate
• Pyaz Ke Pakore (Onion Fritters)
• Mughlai Kabab
• Tandoori Chicken
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)