Plum Chutney | Mangalorean Sweet Chutney
In the Sweet Pulao post I mentioned how I got introduced to this Plum Chutney. Strangely it has never been paired with any other dish other than the Sweet Pulao. A match made in heaven I’d say. Like I mentioned earlier, although we would make the Pulao at home, it was always without the Plum Chutney. For me, the meal was incomplete without the Plum Chutney. We just couldn’t figure out the ingredients completely.
Eventually mom managed to piece together the jigsaw with the help of ‘Mary-bai’. Mary-bai was a well known cook in our parish who later went on to start her own catering business in the 90’s under the brand name “Maria Caterers”. Back in the mid 80’s, mom would hire Mary-bai’s cooking services whenever we had family gatherings.
How to make Plum Chutney
Take a large, ripe banana (peeled) and grind it together with the skin of a dried red chilli, some dates, cloves, mint leaves, raisins, cinnamon, tamarind, salt and a slice of Beetroot (for the deep red colour) to a smooth paste. Done!
I absolutely love this plum chutney and cannot think of enjoying Sweet Pulao without it. Try it. You will love it!
Plum Chutney
Ingredients
- 1 Ripe banana, roughly chopped
- 1 Skin of dry red chilli, I used Kumti
- 4 Dates, deseeded
- 2 Cloves
- 20 Mint leaves
- ¼ cup Raisins
- ½ inch Cinnamon stick
- 1 thick slice of beetroot, peeled and roughly chopped
- Tamarind, marble ball size
- Salt, as acquired
Instructions
- Grind all the above mentioned ingredients without any water.
- Serve with Sweet Pulao!
Notes
- This chutney is sweet with undertones of a hint of sour and spice. Adjust the ingredients to your liking
- This chutney keeps well for a couple of days in the fridge when stored in a clean, air-tight container
- However, it will thicken a bit upon refrigeration. Lightly beat it before serving, adding a teaspoon of water if needed
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I never knew how to make this chutney until now and this recipe tastes very authentic!
Thank you for trying out the recipe. Glad you loved it