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It is summer time here in the Netherlands and nothing can describe summer better than the supply of fresh fruits and berries throughout the market. I feel almost tempted to buy all these fresh fruits in bulk and find a way to store them throughout the year. If you feel the same like me, this Plum chutney is a great recipe to store that goodness of plum for a good 2-3 months and use it as a dip, sauce, salad dressing literally anything.

Plum is also called Aloo bhukhara in Hindi and is used to make jams, taarts or sauces. I found some great plums recently at the farmers market here in my neighbourhood and decided to give this chutney a try. I have now successfully bottled them for the next 3 months. But looking at the speed at which we are consuming it at home, I might need to make another batch real soon.

Plums are taart or tangy in taste and this can be matched with some sweetness from sugar or anything similar. I wanted to make something healthier and thus chose to bring the sweetness from dates and jaggery. Jaggery is also called Gur in Hindi is a molasses of sugarcane. It can be found in any Indian store in the Netherlands. In place of either jaggery or dates just use white or brown sugar.

If you are a fan of tamarind chutney used in chaat or served along with samosa, this will be the perfect match to that. It is sweet, sour and spicy – all in one go!

Hope you like the recipe and if you try it, let me know in the comments below or send me your story to me on my Instagram – @spicetripwithpaulami

Print Recipe
Plum or Alu bhukhara Chutney Yum
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Take 8-10 plums to make around 500 ml chutney. Chop them into rough cubes. Try not wasting any corner of the fruit!
  2. Take jaggery/gur (molasses of sugarcane) or palm sugar and dates and remove the seeds. You can replace the jaggery and dates with just regular sugar too.
  3. Take a big pan and transfer the plum, dates and jaggery into it. No oil or water to be added. Cook it under a lid for 15-20 mins. Stir occasionally.
  4. Add 2 dry red chilli. Add more if you like it spicy. Followed by salt, red chilli powder and cumin powder. Mix well. Do a taste test. If too sour, add more jaggery or dates.
  5. Using a hand blender, puree this into a semi rough paste. This step is optional if you like your chutney with some pieces of plums.
  6. Add 1 tsp roasted white sesame seeds - for extra crunch. This also helps to keep the chutney fresh for longer.
  7. Add 2 tbsp white vinegar (azijn) to increase the longetivity of the chutney. If eating it in 4-5 days, skip adding this. Once the chutney cools down completely, transfer it into glass containers and store it in the refrigerator. This chutney can stay in the fridge upto 2-3 months.
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Sowmyashree · October 1, 2020 at 5:41 pm

Can we also use lemon juice instead of vinegar?

    Paulami Sen · October 1, 2020 at 5:43 pm

    Absolutely. Only the life span of the chutney then reduces to a month. Vinegar helps keep the chutney fresh for much longer. Let me know if you like the recipe once you try it.

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