In my previous post I have mentioned about the Mangalorean Sweet Pulao which is not complete without the plum chutney. A few years ago not everyone considered this an afforable option of a chutney because of dates & raisins that go into it which are quite expensive. However, today its not such a big deal to source dates which are available in every supermarket but not too many people have this item on their menus.This chutney is quite a gourmand’s delight. Whoever thought of putting these different ingredients together has done a fabulous job and the outcome always tingles my tastebuds 🙂
Do check out the video of how to make this dish! I hope you enjoy it!
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Plum Chutney
Ingredients
- 6 dates deseeded
- 3 sprigs mint leaves
- 2 cloves
- 1/4 inch stick of cassia bark or cinnamon
- 1 small onion
- 1 long dried red chilli deseeded
- 1 inch piece of fresh ginger
- 25 grams golden raisins
- 1 small slice of beetroot boiled & peeled
- 1 medium size ripe banana
- 1/2 marble size ball of tamarind
- salt to taste about 1/4 teaspoon
Instructions
- Grind all the ingredients to a fine paste. If you find it a little spicy, the sweetness of the sweet pulao with which it is generally served will balance the spice. However if you are still hesitant, you can add 1/2 a banana to the chutney & grind it again.
- Serve with Sweet Pulao. The chutney stays well for upto 2 days when stored in a clean, dry, airtight container in the fridge.
Disclaimer
The nutritional values are only indicative.
Awesome presentation Shireen!!!! Happy New Year to you!!!
Thanks May! Happy New Year to you & your family!!
yesssss…..this is the chutney i was serching for long….thank u very much.
Can you tell me how many serves I would get with this recipe? I do understand that it depends on how much each person would use, but I just needed a rough idea based on 1 tbsp serve. Thanks!
@ Anonymous: Well, roughly it should serve 4-5 people – if they are served just 1 tbsp each
Plum?
or Raisin?
— ssslayer@gmail.com
Hi ssslayer@gmail.com – In Mangalore, raisins are often called as 'plums' by the older generation of people. Turmeric is also called as saffron. Hence I have retained the same name for this chutney as it is commonly known as 'plum chutney'.
Can I do this ahead of time as well as the sweet pulao and how long can I store each of these dishes as I do not like to cook on the day of the party itself.
Anonymous: You can prepare the chutney ahead of time – maybe the previous day. But I would recommend that you make the pulao fresh as it won't take much time and tastes best when fresh and hot. There are chances that the pulao could be lumpy if u refrigerate it (due to the presence of ghee) and it will be harder to remove the clumps the next day. Microwaving may dry out the pulao. Again, this is just my opinion, pls go ahead with whatever is easy for you.
Thanks Shireen for the video recipe! I have tasted this before in Mangalore and did not have the guts to prepare it! But now after looking at this video, I can definitely try it for my next dinner party! Thank you!
So glad you liked the video Sandeep! Do give it a try and let me know how it turned out!
I tried this and it was delicious…
That’s great! Thanks so much for the feedback Jude!
Thank you so much, one lost recipe
Thanks for the appreciation 🙂
Ur plum chutney n sweet pulav were both fab. My entire family loved it. the raisins were a minus point in the sweet pulav I felt, so removed all the raisins before dinner tym. N the Shireen was a super star n Leona was a star. All thenks to you.
BTW ur rice wine is in the making 5 days down. N I’m trying hard not to finish it
Haha! Thank you so much for that delightful comment Leona 🙂 I am happy to know that the chutney & sweet pulao were a hit! Well, yeah, traditionally we add the raisins to the pulao, but since everyone may not like it, you can leave it out. Thanks for the feedback!
I hope the rice wine turns out good too! Let me have your feedback on it too!
I’ve tried this recipe sooo many times now. This turns out exactly like one of those Mangalore wedding’s red Chutneys that Patrao Catering used to serve. Brings back memories each time I make this with Sweet Pulaav.
Hi Joyline,
Thank you so much for your kind words! I am so glad that you liked this recipe so much! Thanks for letting me know!