Spiced Plum Relish or Chutney Recipe

Spiced Plum Relish/Chutney that’s ready in 10 min and free of preservatives with step wise pictures.

Plum Relish Recipe

This spiced Plum Relish/Chutney is a blend of all tastes. Its tart, mildly spicy, sweet and a bit sour, all at the same time. You can serve it for dessert along with gourmet cheese or as an appetizer as I have shown in the pictures with salted biscuits and a cheese sheet. It works both ways.

You can also marinate any meat of your choice and cook it as your recipe calls for and in this case it acts as a condiment. Isn’t that really cool to have an all in one recipe? And it took me just 10 mins to cook up this yummy relish. If you are making this for a party, I would suggest you to make it a day ahead as this one tastes even better the next day as the flavors and spices marry well with time.

Plum Chutney Recipe

I got introduced to a relish for the first time when I first attended my younger one’s best friend’s birthday party a few year ago. Oh boy I was sold to the taste of it. It was an Apple relish and my friend J had beautifully arranged this dip along with cheese cubes for the all the kids and with crackers, apple slices and salt biscuits for all the adults in the party and we all enjoyed it without a shade of guilt.

I used Ooty plums here and I knew exactly how I wanted by relish to smell and taste like. I did not remove the skin of the plums as they were thin and I was sure that it would give the relish a rich ruby red color. The skin will get dissolved automatically while cooking. I have used sugar here as I did not want the relish to change to a darker color, but if color is not the issue, you can also use jaggery or palm sugar.

Spiced plum relish

Spiced Plum Relish Recipe

Prep time: 10 mins  |  Rest time: 1 hour  |  Cook time: 15 mins  |  Makes: 1/2 cup
Recipe Cuisine: Continental  |  Recipe Category: Dessert / Dips

Plum Relish Recipe


  • Plums – 8
  • Sugar – 3/4 cup
  • Dates, seeded – 5
  • Ground Ginger or Dry Ginger powder – 1/4 tsp
  • Cinnamon powder – 1/8 tsp
  • Red chili powder – 1/8 tsp
  • Thin Tamarind extract – 1/2 tbsp (optional)
  • Salt – 2 pinch


  1. Cut both the Plums and Dates and remove the seeds. Slice the plums thinly and chop the dates finely and keep both aside separately.how to make plum relish
  2. First step is to macerate the plums and for that, place the plums in a bowl, add sugar, mix with a spoon and let it rest for an hour.
  3. After an hour, the plums would have started to leave its juice.how to make plum chutney
  4. Add dry ginger powder, cinnamon powder, red chilli powder, tamarind extract, chopped dates, salt and mix well.how to make plum jam
  5. Cook for 15 mins over low flame while mashing the entire contents with the back of a spoon or wooden spatula.
  6. The relish would have to coat the back of a spoon and also it would look shiny and the consistency would be that of a jam. Remove the bowl from fire while the relish is still loose as it will thicken further upon cooling down to room temperature.
  7. Store in a clean, dry bottle. This plum relish will keep well for 2 weeks when refrigerated.
  8. Serve the relish as a dip with cheese, fruit slices, crackers, salt biscuits, veggie sticks, chaats or with bread.

plum relish


  1. You can also add raisins along with the dates but I did not have it on hand, so skipped it.
  2. The tamarind extract is optional. Instead of that you can add 2 tsp lemon juice or apple cider vinegar if you have it or you can totally skip add it all. But it gives a tangy taste and acts as a preservative too.
  3. I always use seeded dates in all the recipes because they are soft and pulpy and will get mashed well while cooking itself. Seedless dates tend to be rubbery, hard and chewy.
  4. If you want it to be more on the sweeter side, increase the sugar level to 1 cup.
  5. You can also cook this in microwave.

Spiced Plum jam

As there is a contest going on exclusively for the participants of IFBM featuring “Plums” hosted by KitchenAid, this plum relish is off to it. Keeping fingers crossed.

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