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Cuppylicious!, Ethnic Foods, Indian, Sauces and Dips

Plum-Ginger Chutney

Plum and Ginger Chutney

Plum and Ginger Chutney

Total time:  10 minutes, depending on your fruit.

Adapted from “Pureed Fresh Mango-Ginger Chutney” in 1000 Indian Recipes, by Neelam Batra.

1 pound of plums, washed, peeled, pitted and diced
1 Tbsp peeled and minced fresh ginger root
2 Tbsp lemon juice (or lime)
2 Tbsp finely chopped fresh cilantro, including soft stems
1 serrano pepper, minced with seeds
salt and pepper to taste

Mash the plums with a fork or potato masher to make the fruit as smooth as possible.
Mix in all the remaining ingredients.

Keep up to 1 week in the refrigerator.

Some of the Daring Cooks used a plum chutney with their September Challenge, which made me want to try it, too. Then a friend brought me some fresh plums from her tree, and I knew it was meant to happen. I didn’t use the same recipe as the other folks, though. I love my book of Indian recipes, and I like to make them adapt!

The original recipe calls for mashed mango, and suggests mixing in 1/2 c yogurt or substituting peaches, plums, nectarines, pineapples or other soft fruit in place of mango.

1 comment to Plum-Ginger Chutney

  • YUM, your plum chutney recipe looks great! For me, my plum chutney was the best part 🙂 Also your dosas, filling and sauce turned out lovely! Great job all around!

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