The Vital Vegetarian, Plum chutney recipe


An Ayurvedic meal is often considered incomplete without a dab of chutney to liven it up. Chutneys provide a delightful sweet and sour taste that balances and completes a meal. A chutney’s spiciness can range from fiery to pleasantly nippy, and its texture can vary from a thinnish sauce to a jam like conserve. This plum chutney is a lovely compliment to any meal.


  • 4 tablespoons of ghee or unsalted butter

  • ½ tablespoon of peeled and cut fresh ginger root

  • 1.2 Kg Red plums, halved, pitted and quartered

  • 1 ½ cups unrefined brown sugar

  • Spices: ½ teaspoon cloves, cinnamon, cardamom, nutmeg and coriander powder


1. Heat the ghee or butter in a heavy saucepan over low heat. When it’s hot stir in the ginger and cloves and cook together for a minute.

2. Add the rest of powder spices and immediately after, put in the plums. Cook for about 30 minutes or until the plums loose their shape.

3. Add the sugar and continue to simmer without lid for about 20 minutes over low heat, until the chutney is fairly thick and glazed.

Serve at room temperature or put it in a glass jar and refrigerate.

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