Plum Coriander Chutney – a tangy, delicious dip made with juicy plums and fresh herbs
Aloo Bukhara in Hindi and plum in English is a juicy stone fruit mainly available during the summer season. It is considered cooling and is great for beating the summer heat.
This dip is oil-free, gluten-free, dairy-free, and nut-free. Plums are low in calories and packed with essential vitamins and minerals. They are also high in fiber, making them a gut-friendly fruit. They are also rich in antioxidants.
Plums are naturally sweet, but sometimes semi-ripe ones can be quite tart. The same happened with me a few days ago. A few of the plums I had were quite tart, so I decided to use them to make this chutney. The chutney turned out delicious! You can pair this versatile dip with any type of snack, sandwiches, or parathas, or serve it as a side dish with pulao or a dal-rice combo.
Ingredients Needed:
- Plums – Use fresh plums to make this chutney. Any variety will work. If the plums are sweet, you can add some lemon juice to balance the taste, if they are very tart then add little sugar to balance it.
- Herbs – Use fresh coriander/cilantro and some mint leaves. Add green chilies according to your taste preference.
- Spices – Salt, black salt, cumin seeds, asafoetida, and sugar.
How To Make Plum Coriander Chutney-
- Wash the plums, coriander, mint, and green chilies thoroughly.
- Remove the stones from the plums and roughly chop them.
- Add the chopped plums, green chilies, mint, and coriander to a blender jar.
- Add all the spices and a little water, then blend until smooth.
- Taste the chutney and adjust the seasoning if needed.
- Transfer the chutney to a clean glass jar and refrigerate.
- It stays fresh for up to 2 weeks when stored properly in the refrigerator.
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Plum Coriander Chutney
Plum Coriander Chutney – a tangy, delicious dip made with juicy plums and fresh herbs
Ingredients
- 4 Plum/aloo bukhara
- 1 bunch Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 bunch Fresh Mint / Hara Pudina
- 3 Green Chillies / Hari Mirch
- 1/2 tsp Black Salt / Kala Namak optional
- to taste Salt OR Sendha Namak
- 1 tsp Roasted Cumin Powder / Jeera Powder
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Sugar / Chini if needed
- 1 tbsp Lemon Juice / Nimbu Ka Ras if needed
Instructions
- Wash the plums , remove the stone and roughly chop them.
- Discard the stems from mint and pluck the leaves and wash them.
- Discard the root part from the coriander bunch and wash it well.
- Now add every thing in the mixer jar, add few tbsp of water and grind to make a smooth paste.
- Add sugar in the chutney if the plums are tart and if the plums are sweet then add lemon juice.
- Taste the chutney and adjust the seasoning if needed.
- Store the chutney in a glass jar and keep refrigerated.
- This chutney remains fresh for 2 weeks in the refrigerator.
- Enjoy with any type of snack or as a side dish with paratha, rice etc.