We enjoyed this tasty chutney with grilled tempeh tonight. We’re happy to have some left over so we can enjoy another using it.

Five Spices Plum Chutney

Yield: 1 – 1 & 1/2 cups


  • 1 tablespoons mustard seeds
  • 2 lbs. ripe plums, cleaned pitted and chopped
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2-3 teaspoons Chinese Five Spices
  • 1 teaspoon salt
  • 1/2 cup white vinegar
  • 3-4 tablespoons brown sugar
  • dash cayenne pepper
  • dash cinnamon

Grilled tempeh with plum chutney


  1. In a medium saucepan, heat the mustard seeds until the change color and begin to pop.
  2. Add the oil and chopped onion.
  3. Saute until the onion begins to soften.
  4. Add the chopped plums and stir well.
  5. Add the seasonings , vinegar and sugar.
  6. Cook at a low heat the plums have softened and the mixture has become a thick syrupy mixture.