Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style

Name: Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 7.05 ounces dried plum; 1 cup water; ¼ cup demerara sugar; ½ teaspoon chilli flakes; ½ teaspoon ground cumin; Pinch of salt; chaat masala

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
171 kcal
Course
Condiments
Cuisine
Pakistani

Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style

Liam Rios

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Aloo Bukhara is plum chutney that has a sweet, tangy and spicy taste but with a simpler flavour. This autumn fruit chutney is a perfect condiment to go along the food spread, or as a dipping sauce for all sorts.

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Ingredients

Servings

7.05 ounces dried plum.
1 cup water.
¼ cup demerara sugar.
½ teaspoon chilli flakes.
½ teaspoon ground cumin see the note.
Pinch of salt.
chaat masala optional.

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Instructions

Place the plums, water, sugar, chilli flakes, ground cumin and salt in a saucepan. And cook at medium high heat until the water reaches boiling point.
Gently stir and let it simmer until the sugar dissolves and the plums become soft.
It takes approximately 20 minutes at moderate-low heat to get the softened plums with thick sauce from caramelised sugar.
Take care and keep stirring every so often to prevent the chutney burning at the bottom of the pan.
Check the taste and flavour. Feel free to add more salt if needed.

Notes

If possible, use freshly ground cumin seeds as they have a better aroma.
A generous sprinkle of chaat masala can give a more piquant aroma and flavour to the chutney. You can use the shop-bought one and choose the one you like. I personally use either the Laziza brand or Shan brand.