This hot and sweet plum chutney or sauce is made in Instant Pot or a pressure cooker—a perfect dip for chips and a delicious sauce for Indian Chaats.

 

Plum Chutney Instant Pot Image

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.

Plum Chutney Instant Pot Image

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

Plum Chutney Instant Pot Ingredients Image
  • 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 Instant Pot Image
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5 from 2 votes

Plum Chutney (Plum Sauce)

This hot and sweet plum chutney or sauce is made in Instant Pot or a pressure cooker—a perfect dip for chips and a delicious sauce for Indian Chaats.
Course Side Dish
Cuisine Indian
Keyword chutney, instant pot, sauce
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 32 tablespoons
Calories 1386kcal

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

Calories: 1386kcal | Carbohydrates: 350g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 2456mg | Potassium: 2201mg | Fiber: 19g | Sugar: 326g | Vitamin A: 5268IU | Vitamin C: 109mg | Calcium: 288mg | Iron: 6mg
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.

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