We are blessed to have plums in our backyard; of course they are sweet and luscious but more than that, picking them is extremely gratifying.
Since plums have high water content and are rich in naturally-occurring sugar, they work as a great mid-day snack! Also, I prepare Plum chutney (plum sauce) and refrigerate it – sharing the recipe with you here. You may also freeze this plum chutney and use it later.
I pair this sauce with yogurt or add it to salads or to “Indian chaats.” For us, it perfectly replaces the red chutney you get in stores or Indian restaurants.
How to make Plum Chutney in Instant Pot/Pressure Cooker?
Step-by-Step Instructions
Serves:
2
Ready In:
30-40 minutes
Diet:
Vegan,
Gluten-Free
Ingredients
- 2.5 lb plums or 1 kg ripe plums (plums which are soft, to begin with)
- 1/2 – 1 cup jaggery powder or brown sugar (depending upon how sweet the plums are, you may use less or more of jaggery powder.)
- 1 green chili
- 1 teaspoon turmeric powder
- 1 teaspoon fennel seeds (saunf)
- 1 tsp salt
- 2 tsp red chili powder (optional)
- 1 bunch mint leaves (20-30 leaves) – optional but add a refreshing flavor.
Step 1
Deseed the plums; You may use a knife for the same.
Step 2
Keep 1/2 a cup jaggery powder/brown sugar and red chili powder aside.
Step 3
Add all other ingredients in the Instant Pot or a Pressure cooker.
Step 4
Put the pot to high pressure for 5 minutes. For a Pressure cooker on a stovetop, one whistle is good.
Step 5
Let the pressure release naturally.
Step 6
Remove the lid.
Use a hand blender to blend the ingredients into a sauce. If you don’t have a hand blender, you may want the ingredients to cool down and blend them then.
Step 7
Put the pot in “Saute” mode. For a stovetop, let the flame be on low and let it simmer until the “sauce-like” consistency is obtained. Depending upon how ripe the plums are, it may take 15-30 minutes for the sauce to simmer.
Step 8
Taste the sauce and add jaggery and red chili powder per your taste. Depending upon how sweet the plums were, to begin with, you may need more or less of additional sweetening. Serve.
Watch Recipe Video: Plum Chutney
Expected Questions and Answers: Plum Chutney
Question 1: Do I need to peel the plums?
If the plums are soft and ripe, no. I’d also recommend you wait till the plums are ripe and soft before making this sauce. You may leave them outside for a couple of days for the same.
Question 2: Can I use white sugar instead of brown?
Of course. I prefer jaggery because it is healthier than refined, white sugar. Please add it gradually to ensure you get the sweetness you like.
Question 3: Can I skip the chili?
Yes. We love our chutney/sauce to be a little hot but it is definitely something you may skip.
Question 4: Is there any other fruit I can use this recipe for?
You may use Mangoes, ripe apricots, or peaches in this recipe. Again, adjust the jaggery powder per your taste.
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Plum Chutney (Plum Sauce)
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2.5 lb Plum Ripe
- 1 cup Jaggery Powder or Brown Sugar
- 1 teaspoon Turmeric powder
- 1 teaspoon Fennel Seeds or Saunf
- 1 teaspoon Salt per taste
- 2 teaspoon Red chili powder optional
- 1 bunch Mint leaves 20-30 leaves
Instructions
- Deseed the plums; I use a knife for the same.
- Keep 1/2 a cup jaggery powder/brown sugar and red-chili powder aside.
- Add all other ingredients in the Instant Pot or a Pressure cooker.
- Put the pot to high pressure for 5 minutes. For a Pressure cooker on a stovetop, one whistle is good.
- Let the pressure release naturally.
- Remove the lid.Use a hand blender to blend the ingredients into a sauce. If you don't have a hand blender, you may want the ingredients to cool down and blend them then.
- Put the pot in "Saute" mode. For a stovetop, let the flame be on low and let it simmer until the "sauce-like" consistency is obtained. Depending upon how ripe the plums are, it may take 15-30 minutes for the sauce to simmer.
- Taste the sauce and add jaggery and red chili powder per your taste. Depending upon how sweet the plums were, to begin with, you may need more or less of additional sweetening.
Notes
Do I need to peel the plums?
If the plums are soft and ripe, no. I’d also recommend you wait till the plums are ripe and soft before making this sauce. You may leave them outside for a couple of days for the same.
Can I use white sugar instead of brown?
Of course. I prefer jaggery because it is healthier than refined, white sugar. Please add it gradually to ensure you get the sweetness you like.
Can I skip the chili?
Yes. We love our chutney/sauce to be a little hot but it is definitely something you may skip.
Is there any other fruit I can use this recipe for?
You may use Mangoes, ripe apricots, or peaches in this recipe. Again, adjust the jaggery powder per your taste.
Nutrition
Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.
Omg what an idea. I startes because i had extra plum in the refrigerator which no one will eat.
The sauce is amazing. We eat it like achar with meal.
I improvised it by adding dry chili and ginger. It turned out super delicious 😋
Thanks for trying the recipe and writing back, Amrita! Ginger is a nice addition to the recipe! Thanks for sharing.