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Plum Chutney


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  • 1 lb. pluot, or red plum, washed, halved, and pitted
  • 2 tablespoons soy oil
  • 1 shallot, whole
  • 3 garlic cloves, whole
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons fermented yellow bean paste (available at Thai groceries such as Bangkok Center)
  • 1/4 cup fresh lime juice
  • 1 small bunch Thai basil, cleaned and leaves removed from the stems
  • 1/2 cup water
  • Salt and pepper to taste



Step 1

Preheat a grill pan or oven to broil. Season the plums generously with salt and pepper, then toss in soy oil. Grill or broil the plums until slightly charred and softened. Remove the plums from the grill or oven and while hot place them in a food processor with remaining ingredients. Pulse until the mixture is slightly chunky and all the ingredients are incorporated. Taste the mixture and season with salt and pepper if needed — it should be sweet, salty, and sour. Serve at room temperature as a condiment.

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