Easy Spiced Prune Chutney Recipe

Hello foodies!

I am excited to share with you one of my favorite recipes: spiced prune chutney.

This chutney is tangy, sweet, and spicy all at once, making it a delicious accompaniment for various dishes, from parathas to sandwiches.

What I love about this recipe is the combination of the soft and subtle prune flavor with the bold and fragrant spices.

Trust me, once you try this chutney, you won’t be able to have a meal without it.

5 Reasons You’ll Love This Prune Chutney Recipe

1. Bold Taste: This chutney is a perfect blend of spices, giving it a bold and tangy taste that elevates any dish you pair it with.
2. Healthy Ingredients: Not only are prunes full of antioxidants and vitamins, but this recipe also adds beneficial ingredients like cinnamon and ajwain for digestive health.
3. Simple to Make: With just a few ingredients and simple steps, this recipe is one that is easy to make, even for those who are new to cooking.
4. Versatile: This chutney can be used as a dip, sauce, or spread for various dishes, making it a versatile addition to any meal.
5. Hugely Addictive: Once you try it, you won’t be able to get enough of it. The burst of flavors and textures in this chutney will leave you wanting more.

Recommended Equipment

• Flat skillet: I recommend using a flat skillet for this recipe to ensure even cooking of the onion and tomato.
• Blender: You’ll need a blender or a food processor to grind the cooked chutney into a coarse paste.
• Chopping board and knife: To chop the onion and tomato, you’ll need a chopping board and a knife.

Ingredients You’ll Need

• 1 cup of pitted prunes
• 1 onion, chopped
• 1 tomato, finely chopped
• 1 teaspoon of cinnamon powder (dalchini)
• 1 teaspoon of nutmeg powder
• 1 teaspoon of ajwain (carom seeds)
• 4 tablespoons of red chili flakes
• 1 tablespoon of honey
• 1 tablespoon of vinegar
• Salt to taste

Prunes add a sweet and tangy flavor to the chutney, while onion and tomato provide depth and texture. Cinnamon, nutmeg, and chili flakes add fragrance and spicy notes, while honey and vinegar balance out the flavors. Ajwain not only enhances the flavor but also aids digestion.

How to Make Spiced Prune Chutney

1. Dry roast ajwain seeds in a flat skillet over medium heat, and once heated, add oil and chopped onion. Saute till the onions turn translucent.
2. Add the chopped tomato, cinnamon powder, nutmeg powder, salt, red chili flakes, honey, and vinegar, and cook for 5-7 minutes, or until the tomatoes are fully cooked.
3. Next, add the pitted prunes and 1/2 cup of water to the skillet, and let it simmer over low to medium heat for 15 minutes.
4. Once the chutney is cooked, let it cool to room temperature before transferring it to a blender or food processor. Pulse the chutney into a coarse paste.
5. Transfer the chutney into a bowl and serve with your favorite dishes, such as Cabbage Paneer Paratha or sandwiches.

5 Expert Tips and Tricks for The BEST Chutney

• Adjust spice levels to your liking: If you prefer a milder taste, reduce the amount of chili flakes used. On the other hand, if you love spice, add more chili flakes or some chopped green chilies to the recipe.
• Soak prunes before using: If your prunes are dry or hard, soak them in warm water for 30 minutes before adding them to the recipe. This will make them softer and easier to blend into the chutney.
• Use a wide skillet or pot: Using a wide skillet or pot for cooking the chutney helps to ensure even heat, which results in a more balanced and flavorful dish.
• Let the chutney rest: For the best flavor, let the chutney rest in the refrigerator for at least an hour before serving. This allows the flavors to blend and develop.
• Experiment with toppings: You can add a variety of toppings like chopped cilantro, roasted peanuts or sesame seeds to add crunch and flavor to the chutney.

Uses For Spiced Prune Chutney

1. Serve with parathas or rotis for a delicious accompaniment.
2. Use as a dipping sauce for samosas or other fried snacks.
3. Spread it on a sandwich or toast for a flavorful twist.
4. Mix with yogurt for a quick and easy dip.
5. Use as a marinade for chicken or paneer for added flavor.

Recipe Variations

• Mango Prune Chutney: Replace the fresh tomatoes with ripe mangoes for a sweet and tangy twist.
• Mint Prune Chutney: Add a handful of fresh mint leaves to the blender for a refreshing and aromatic chutney.
• Tamarind Prune Chutney: Mix in tamarind pulp for an extra zesty kick.
• Jalapeno Prune Chutney: Add chopped jalapeno peppers for a spicy variation.
• Pear Prune Chutney: Replace the prunes with chopped pears for a unique and fruity taste.

Substitutions

• Red chili flakes: If you don’t have red chili flakes, you can substitute with paprika or cayenne pepper.
• Vinegar: White wine vinegar or apple cider vinegar can be used instead of regular vinegar.
• Prunes: Dried apricots or figs can be used instead of prunes for a slightly different flavor.
• Ajwain: If you don’t have ajwain seeds, you can substitute with cumin seeds or fennel seeds.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the refrigerator for up to 1 week.
• Freezing: You can freeze this chutney for up to 1 month. Freeze in small portions for easy thawing.
• Reheating: Allow the chutney to thaw in the refrigerator overnight. Reheat on the stove or microwave until heated through.