Updated: Jan 9
A well made chutney goes with everything – a chapati, a piece of toast or a cracker. I sometimes just put some alongside my daal and rice. Chutney is actually really easy to make and can be the perfect way to add digestive aid and balance to your food.
The plum trees throughout the garden this year have been laden with gorgeous, delicious fruit – simply too much to stew and bake. So I’ve hit the kitchen over the past week to develop a plum chutney that incorporates some lovely digestive spices like fennel, ginger, coriander, cumin and turmeric*. In addition, I’ve used jaggery as the sugar base to preserve and bring out the sweet and tart nature of the plums. This chutney will last for 2-3 weeks when stored in a sterilised jar and popped in the fridge between serves.
The plums I have used are a large yellow flesh variety, but green flesh or a light red plum would work well too. If you are a Pitta or Vata constitution, perhaps minimise the mustard seeds and mild chillies if required. Also, replace the dry ginger powder with fresh ginger instead.
WHAT YOU WILL NEED
Will make about 3-4 small jars of chutney
4 cups of pitted and coarsely chopped plums
1/2 cup of jaggery
2 green chillies, finely chopped
1 tsp of turmeric powder
1 tsp of dry ginger powder
1/2 tsp coriander powder
2 tsp of cumin seeds
2 tsp of fennel seeds
2 tsp of mustard seeds
2 tbs of your chosen oil to activate spices (coconut or avocado works well)
Pink Himalayan Rock Salt (according to taste)
1. Get a medium sized, deep saucepan and bring the oil to a medium heat.
2. Add the mustard seeds and gently stir until the seeds begin to lightly sizzle and pop.
3. Add the chillies and continue stirring for another 30 seconds or so.
4. Put the plums in and cook for approximately 5 minutes until they begin to soften and release their juices.
5. Now add the jaggery, spices and salt and stir well.
6. Keep stirring and tasting occasionally for about 10 minutes until the chutney begins to form and become glossy. The plums should be well cooked by this stage and the excess liquid to have reduced.
7. Take the chutney off the stove and allow to cool to room temperature. Place into sterilised jars and seal well.
Recipe adapted from www.monsoonspice.com
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