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Plum Chutney

A delicious monsoon special, sweet and tart plum chutney made with just a few ingredients that goes great with any meal or snack.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Dip, Side Dish
Cuisine: Indian
Keyword: Aloo Bukhara, Aloo Bukhare ki Chutney, Homemade Plum Chutney, Plum chutney, Plum Jam
Servings: 4
Author: Sakshi Kapoor


  • Saucepan


  • 300 to 400 grams Fresh plums/ Aloo Bukhara
  • 1/2 cup Sugar/ Cheeni You can also sub this with jaggery
  • 1/8 tsp Salt/ Namak
  • 1/2 tsp Kashmiri red chili/ lal mirch powder optional but recommended
  • 1/4 tsp Black pepper/ Kaali Mirch freshly ground, a few cracks worth
  • 1/4 tsp Cardamom/ Elaichi powder Optional


  • Start by washing and patting drying the plums. Cut the plums into wedges roughly or any way you can. You can let some flesh be on the pits, which will be used in the recipe. Taste some to figure out the sweetness of the plums. If they are too tart then you can add more sugar while cooking later.
  • Transfer the plums to a sauce pan on low heat. Add the sugar and let it cook till the fruit and sugar start melting. The plums will now secrete their juices and you’ll find the mix becomes more watery. Add a pinch of salt.
  • Keep the flame on low and let it simmer. Stir occasionally to ensure that the syrup doesn’t stick. This is the time to add black pepper and other optional spices now. Cook till the sauce becomes thick but not sticky. This should take 12-15 minutes. Transfer to an air tight container and refrigerate up to a month.
  • Serve with delicious plum chutney with pakoras, cheela or meals with roti and rice.


  • I recommend using the Kashmiri red chilli powder in this recipe as it makes the resultant chutney hot and sweet. 
  • This recipe uses the whole fruit, pits, peels and all. As you cook the chutney, the fruit softens to a pulp but some fruit remains on the pit. Sucking the pits of the fruit in this chutney is an enjoyable experience but if you want you can make this chutney by removing pits at the first step.