Tamarind Plum Chutney

Tamarind Plum Chutney: The Condiment That’ll Upstage Your Main Course

You ever make a chutney so good it makes everything else on the plate jealous? That’s this Tamarind Plum Chutney. Sweet, tangy, a little spicy—like your favorite rom-com hero, but edible.

A classic South Asian sauce, but with a little twist of plums or sour cherries added for an extra fruitiness.

Juicy, sun-ripened plums get cozy with the rich, dark tang of tamarind, while caramelized onions, a kick of ginger, and a rogue dash of chili powder crash the party. The result? A ridiculously addictive, flavor-packed condiment that can turn a basic cheese board into a standing ovation moment.

Slather it on grilled cheese, spoon it on your steak or your favorite cracker and cheese, or just eat it straight from the jar (no judgment here). This chutney isn’t just a condiment—it’s a way of life.

Speaking of, our friends at Chaat Dog like to put a version of this on their dogs.

Ingredients

4 cups pitted, chopped plums (or sour cherries)
1 tsp fine sea salt
1 cup lightly packed brown sugar
1/2 cup organic apple cider vinegar
4 tablespoons tamarind pulp
1/3 freshly squeezed lime juice
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/8 teaspoon garam masala
1/8 teaspoon cayenne pepper

InstructionS

  1. Thin the tamarind pulp with 1 cup water and press through a sieve to separate the seeds (if there are seeds).

  2. Pit and chop the plums or cherries into ½-inch pieces (or use pre-pitted frozen ones for an easy shortcut).

  3. In a large, heavy-bottomed (non-reactive) saucepan, combine all ingredients and slowly bring to a gentle boil over medium heat.

  4. Once boiling, immediately reduce the heat to low and let the chutney simmer gently—just tiny bubbles breaking the surface—for at least 30 minutes, stirring occasionally.

  5. As the mixture thickens and breaks down, stir more frequently toward the end to prevent sticking. The chutney is done when it has reached a thick, jam-like consistency (it will continue to thicken as it cools).

  6. Timing tip: If your stove runs hot, your chutney may cook faster. Check every 30 minutes to gauge consistency.

  7. Once ready, pour the hot chutney into sterilized jars, seal with plastic-lined metal lids, and let cool completely before storing.

Enjoy your chutney with cheese, roasted meats, or straight from the jar—no judgment! 😋

Laena McCarthy