A fruity and spiced late-summer chutney with plums, spices and a hint of heat. Perfect as an accompaniment to Kitchari, curries or grain dishes – and a wonderful way to enjoy plums the Ayurvedic way.
Ingredients (for approximately 2 small jars)
Base:
300 g plums (pitted and finely chopped)
2 pieces dates (finely chopped)
2–3 tbsp date syrup
Spices:
1 tsp dark mustard seeds
2 tsp freshly grated ginger
1 tsp cardamom (ground)
½ tsp allspice (ground)
2 pinches chili powder
Instructions (approximately 25 minutes)
Preparation: Chop plums into small pieces and add all ingredients to a small pot or saucepan.
Simmer: Gently simmer for approximately 15 minutes, stirring occasionally, until the fruit is soft.
Blend: Blend roughly with an immersion blender – the chutney can and should retain some texture.
Filling: Pour into a clean screw-top jar and let cool. Store in the refrigerator.
Tip: Also pairs wonderfully with aged cheese or as a sweet and spicy bread spread.
Ayurveda Tips:
Best time of day: Ideal at lunch or as a small side dish at dinner.
Constitution: Particularly balancing for Vata and Kapha – warm, sweet and mildly spicy. Pitta types should be cautious when adjusting the heat.
Spice tip: If you prefer it milder, omit the chili powder or replace it with a pinch of cinnamon.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 60 kcal | 3.0% |
| Carbohydrates | 13.5g | 4.5% |
| Sugar | 11.2g | 12.4% |
| Fat | 0.3g | <1% |
*Based on a 2000-calorie diet
