Plum & Walnut Chutney

Plums are a late summer stone fruit that has anti inflammatory properties and can be used to relieve constipation. Plums are bitter, astringent and a sweet fruit all the qualities necessary to balance Vata. For example joint pains.Plums are full of antioxidants and rich in Potassium this can reduce sodium levels in the body. Hence managing blood pressure.

Walnuts are astringent and heating. Many studies have shown that walnuts have omega-3 fats and have cholesterol reducing properties. All nuts are high in fats so a small amount is best. For Vata Doshas reduce the quantity.

For Pitta Dosha, reduce ginger, and apple cider vinegar. Add coriander seeds, fennel seeds, scraped coconut and maple syrup instead of coconut sugar. Halve the number of walnuts. Changing the properties of the chutney.

Chutneys are very much part of the Ayurvedic diet. This chutney supports the Vata and Kapha constitutions but is very warming and hence disturbs the Pitta type. Use is small quantities in the height of the summer for all types. If bottled in season it’s wonderful for autumn and winter.

Ingredients

1 kilogram Plum (Remove seeds and cut in small pieces)

1/2 cup Walnuts (About 12 pieces)

1 tbsp Raw Ginger Root (finely diced)

1/2 Green Chili Pepper (de-seeded and finely diced)

1/2 tsp Whole Cloves

1 tsp Fennel Seed

4 Black Peppercorns

1 Star Anise

1 tsp Himalayan Salt (Or to taste)

1 tbsp Coconut Oil

1/2 cup Coconut Sugar (Or Jaggery. add more to taste)

1 tbsp Apple Cider Vinegar (Or brown rice vinegar)

Directions

Cut the plums into small pieces. Remove seeds. Prep all the other ingredients: Peel and chop the ginger, finely chop the chiles, Gather the spices.

Heat the oil in a heavy bottomed pan. Add all the spices one by one allowing them to roast for a few seconds.Then add the ginger and the plums mixing gently. Add the roughly broken walnuts.Reduce the heat and simmer gently for half an hour stirring occasionally.

Finally add the coconut sugar or jaggery. Cook for another 15 minutes until the mixture starts to glisten. Take off the heat and let it cool before you pour it into a glass jar. Use within a week. If you want to keep it longer and have made multiple jars, keep in a cool dark place for at least three weeks before use.