Aloo Bukhara Chutney (Sweet & Spicy Plum Chutney)
Sweet, tangy, and bursting with bold flavor, this traditional Aloo Bukhara Chutney is a must-have at every Pakistani wedding and pairs perfectly with snacks or main dishes.
Table of contents
What is Aloo Bukhara Chutney
Aloo Bukhara Chutney, also known as Dried Plum Chutney or Shadiyon Wali Aloo Bukhara Chutney, is a traditional South Asian condiment served at weddings and festive gatherings across Pakistan. Bursting with sweet, tangy, and mildly spicy flavors, this chutney is incredibly versatile, perfect as a dipping sauce with snacks or a flavorful side with rice dishes.
Made with dried plums, warm spices, and a touch of crunch from almonds and char maghaz (melon seeds), it’s both delicious and nutritious. Rich in fiber, vitamins, and antioxidants.
This easy homemade khatti meethi aloo bukhara chutney can be prepared in bulk and stored for up to months, making it a must-have for your kitchen.
Why You’ll Love This Chutney
This sweet and spicy Pakistani dried plum chutney is full of flavor and so easy to make. Made with dried plums and warm spices, it adds a delicious kick to any meal. This aloo bukhara chutney recipe is easy to make, full of flavor, and perfect with rice, snacks, or even meat dishes. It’s a real treat for your taste buds!
Ingredients You’ll Need
Substitutes and Variations
- Swap vinegar with lemon juice or tamarind pulp for a natural tangy flavor.
- Use date paste instead of sugar or jaggery for a natural sweet twist and a thicker texture.
- Add a sprinkle of chaat masala for extra spice and depth.
- Garnish with chandi warq (edible silver leaves) to give your chutney a festive and elegant touch.
How to Make Aloo Bukhara Chutney
Step 1:
In a thick-bottomed pot, combine water, dried plums (aloo bukhara), brown sugar or jaggery, cinnamon sticks, salt, red chili powder, black pepper, ginger powder, and vinegar. Bring the mixture to a boil, then cover and let it simmer on medium heat. Cook until the plums soften, puff up, and the chutney turns thick and sticky in texture.
Step 2:
Once the chutney reaches your desired consistency, add almonds and dried melon seeds (char maghaz). Stir well to combine, then remove from heat. Let it cool before storing or serving.
Serving Suggestions
This sweet, spicy, and tangy aloo bukhara chatni is incredibly versatile. You can enjoy it in many delicious ways:
- As a dipping sauce with pakoras, samosas, kebabs, spring rolls, sandwiches, poori, paratha, kachori, chargha, or raan roast.
- As a flavorful side with rice dishes like pulao, biryani, or zeera rice.
- As a sweet and tangy dessert chutney to end your meal on a bold note.
Storage Tips
This aloo bukharay ki chutney stays fresh for weeks when stored properly. Let the chutney cool completely before storing it:
- Refrigerator: Store in a sterilized airtight glass or ceramic bottle for up to 1 month. Always use a clean, dry spoon to avoid contamination.
- Freezer: Pour into small containers and freeze. Once solid, transfer to a freezer-safe container or zip-lock bag. It will keep well for up to 3 months. Thaw before use and stir before serving.
Tips for Longer Shelf Life
- Always use sterilized utensils and jars, preferably glass bottles, for storing the dry plum sauce.
- Do not skip vinegar as it acts as a natural preservative and extends shelf life.
- Keep the chutney thick while cooking. You can adjust the consistency by adding water just before serving.
- Use a clean, dry spoon every time to avoid introducing moisture or bacteria, which can cause spoilage.
Recipe Notes
- To reduce cooking time, soak the dried plums (aloo bukhara) overnight or in hot water for a few hours before cooking.
- Do not substitute dried plums with prunes as the flavor is different. Aloo bukhara is easily available at most Pakistani or Indian grocery stores.
- Adjust sugar, spices, and tanginess according to your taste preferences.
- Keep the consistency as thick or thin as you like.
- If using a block of jaggery (gur) instead of powdered jaggery (shakkar), soak it in water or grate it for faster melting.
FAQs
If your chutney is too thin, cook it uncovered for a few more minutes until it thickens. You can also mash some of the plums to help it thicken naturally.
Yes, you can freeze aloo bukhara chutney for up to 3 months. Let the chutney cool completely, then pour it into small airtight containers or freezer-safe bags. When you’re ready to use it, thaw in the refrigerator and stir well before serving.
No, it’s best kept in the fridge or freezer to stay fresh.
No, aloo bukhara (dried plums) is different from prunes. Although both are dried fruits, prunes are typically sweeter and have a different texture and flavor. For authentic taste, always use aloo bukhara.
You can use tamarind pulp or lemon juice as a substitute for vinegar to add tanginess and enhance flavor.
More Pakistani Chutney and Condiment Recipes
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Recipe
Aloo Bukhara Chutney (Plum Chutney)
Ingredients
- 3 cups dried plums (aloo Bukhara)
- 1 liter water
- 1 cup brown sugar (jaggery)
- 2 cinnamon sticks
- 1 teaspoon salt
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon black pepper powder
- ½ teaspoon ginger powder
- ¼ cup vinegar
- 10-12 almonds (blanched, skin removed)
- 2 tablespoons dried melon seeds (char maghaz)
Instructions
- 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 over medium heat until the plums puff up and become soft.
- Once the plums are soft, cook uncovered over medium heat until the mixture becomes thick and sticky. Stir often to prevent the chutney from sticking to the bottom of the pan. (Note: The chutney will thicken further as it cools).
- When the chutney reaches the desired consistency, add the almonds and dried melon seeds. Mix well and remove from heat.
- Your shadiyon wali aloo bukhara chutney is ready. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Use sterilized utensils and jars for cooking and storing the chutney. A glass bottle is recommended.
- Always use a clean, dry spoon when taking out the chutney to avoid spoilage.
- To reduce cooking time, soak the dried plums overnight or for a few hours in hot water.
