Aloo Bukhara Chutney (Plum Chutney)
Sweet, tangy, and spicy, this traditional Aloo Bukhara Chutney (plum chutney) is a Pakistani wedding favorite. Easy to make, versatile, and perfect with snacks or rice dishes.
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Servings: 1 Jar
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!”
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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.