Aloo bukhara chutney or dried plum chutney also known as shadiyon wali aloo bukhara chutney is a popular condiment in South Asia. It is mostly served at wedding ceremonies and parties in Pakistan along with the main meal. This lip-smacking chutney is an absolute favorite and so easy to make in no time. It adds a new dimension to any meal and is so versatile. You can serve it as a dipping sauce with snacks or along with main meals or as a dessert at the end of your meal. Char maghaz or dried melon seeds and almonds give it a nice crunch. You will definitely enjoy the sweet, spicy and tangy flavors of this heavenly chutney.
Dried plums are known for improving many health conditions. They are rich in vitamins, minerals, and fiber. The best part of this chutney recipe is that you can make it in a large quantity and store it in sealed bottles in your refrigerator for up to 1 month. It requires a few simple ingredients and minimal effort to be prepared. Try this delicious recipe at home without any preservatives and artificial flavors. Once you have made it yourself, I am sure you’ll end up serving it with almost every meal.
A visual of ingredients you’ll need to make this aloo bukhara chutney
Variations and Substitutes
- You can use some lemon juice or tamarind pulp for tanginess instead of vinegar.
- I used brown sugar or jaggery but you can use dates paste instead of sugar for natural sweetness and thick consistency.
- You can also sprinkle the chutney with a generous amount of chaat masala for more flavor. Don’t forget to check out my chaat masala recipe.
- You can always garnish the aloo bukhara chutney with chandi warq or edible silver leaves for an appealing look.
2 simple steps to make aloo bukhara chutney
In a thick bottomed pot, add water, dried plums, brown sugar, cinnamon sticks, salt, red chili powder, black pepper powder, ginger powder and vinegar. Bring it to a boil. Cover and simmer on medium heat till the plums puff up and get soft and your chutney becomes thick and sticky.
Once the chutney has reached the desired consistency, add almonds and dried melon seeds, give it another mix, and remove it from heat.
How to serve this aloo bukhara chutney?
This sweet, spicy, and tangy chutney is so versatile. Serve it as:
- A dipping sauce for pakoras, samosas, kababs, chargha, raan roast, sandwiches, poori, parathas, kachori, and spring rolls.
- An extra sauce along with pulao, biryani, or zeera rice or other main meals.
- A dessert at the end of your meal.
How to store aloo bukhara chutney?
You can store this plum chutney in the fridge as well as freezer. Allow the chutney to cool down completely and store it in:
- Refrigerator: It keeps well in the refrigerator for up to 1 month in a sterilized airtight bottle. Be sure to store it in a bottle made from either glass or ceramic and use a clean and dry spoon whenever taking out the chutney.
- Freezer: Just pour it into mini containers and freeze. Once frozen, transfer it to a zip lock bag or freezer-safe container and store up to 3 months in the freezer. Thaw it out when you are ready to use it.
For longer shelf life
- Use sterilized utensils and jars for cooking and saving it. I prefer saving it in a glass bottle.
- Don’t skip vinegar as it also increases the shelf life of the chutney.
- Make sure your chutney is as much thick as possible. You can always add some water for thinner consistency before serving.
- Make sure to use a clean and dry spoon every time when taking out the chutney to prevent spoilage.
Recipe Notes and Tips
- If you want to reduce the cooking time, soak the dried plums or aalu bukhara overnight or soak in hot water for few hours.
- Don’t replace plums with prunes. Dried plums are easily available in Pakistani/Indian shops.
- Adjust the sugar, spices and tanginess to your taste.
- Keep the consistency as per your preference.
- I used powdered organic gur (shakkar or jaggery) but if you are using a block of jaggery, it might take longer to dissolve (soak it in little water till it completely melts). To speed up the process, coarsely chop or grate the jaggery with the help of knife and use.
Also check my other condiments recipes
- Dried Plums or Aloo Bukhara – 3 cups
- Water – 1 liter
- Brown Sugar or Jaggery – 1 cup
- Cinnamon Sticks – 2
- Salt – 1 teaspoon
- Kashmiri Red Chili Powder – 1 tablespoon
- Black Pepper Powder – 1 teaspoon
- Ginger Powder – ½ teaspoon
- Vinegar – ¼ cup
- Almonds (blanched, skin removed) – 10 to 12
- Dried Melon Seeds or Char Maghaz– 2 tablespoons
Step by step recipe is given below:
- In a thick-bottomed pot, add water, dried plums, brown sugar, cinnamon sticks, salt, red chili powder, black pepper powder, ginger powder, and vinegar. Bring it to a boil. Cover and simmer on medium heat till the plums puff up and get soft.
- Once the plums are soft, cook over medium heat until it becomes thick and sticky. Stir often to prevent the chutney from sticking to the bottom of the pan. (Note: The chutney will further thicken after cooling down).
- Once the chutney has reached the desired consistency, add almonds and dried melon seeds, give it another mix, and remove it from heat.
Your shadiyon wali Aloo Bukhara Chutney is ready. Enjoy! And Remember ‘COOKING IS EASY’!
- It keeps well in the refrigerator for up to 1 month. Use sterilized utensils and jars for cooking and saving it. Make sure to use a clean and dry spoon whenever taking out the chutney to prevent spoilage.
- Keep the consistency as per your preference.
- I used brown sugar or jaggery but you can use dates paste instead of sugar for natural sweetness.