Plum Chutney has been something I’ve been meaning to make for a very long time but just never got down to it. My Mother-in-law apparently makes an amazing Plum Chutney, but since she lives in Pakistan getting the recipe off her was a bit of a challenge. I wasted a few weeks like that (and never got around to getting the recipe from her in the end). Then, I decided I was going hunt around for the best deal I could find for dried plums because I’m
cheap frugal like that. Eventually when I found a pack with a price I was happy with, I decided I wanted to serve the plum chutney with Chapli Kebab, a popular Afghan/Pakistani kebab me and my husband love. But for some reason or another, I wasn’t able to get the minced meat.
You could say this plum chutney was a long time comin’.
Eventually, I made the plum chutney on a random day without the minced meat or any particular meal to serve it with. I just made it and put it in the fridge (Plum chutney stays great in the fridge for 2-3 weeks!) till it could be served.
And would you believe, I’ve ended up serving it with almost EVERY meal since then?! It is absolutely delicious and goes perfect with EVERYTHING! I kid you not!
And I’ll have you know, once you make this stuff at home, there is no way you will EVER go back to the jarred kind. As they say in Urdu, ‘Zameen asmaan ka faraq hai’ (The difference is of heaven and earth)
Plum chutney is such a lip-smackingly good change from the standard ketchup and BBQ sauce. The tangy and sweet-sour-spicy flavours all in one are an absolute winner. And what I love about this chutney is that adjusting the ratio of sweet/sour/spicy is so simple and purely down to preference – there isn’t a solid set-in-stone recipe for this. Just take it as it goes! For more sweetness, add sugar. For more spice, add more red chilli powder or pepper, for more sour, add vinegar. It’s really as simple as that!
The uses for plum chutney are unlimited. Use as a dip for pakoras, samosas, kebabs and spring rolls, use alongside cheese sandwiches and crackers, as a side to some slow cooker braised meat – essentially, you can use it for anything you would otherwise use ketchup or BBQ sauce for! The sweet zing also makes it pretty awesome for baking in tarts and pastries. Seriously, how versatile is this chutney?!
So, here’s to a super duper easy and absolutely delicious chutney you NEED to make ASAP!
Enjoy, with love x