Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style
11 shares Pakistani Plum Chutney Pakistani plum chutney that is called aloo bukhara ki chatni in Urdu, or simplified as aloo bukhara, has a more spicy taste and aroma compared to the relish alike. It has a sweet, tangy and spicy taste but with a simpler flavour. Maybe because it doesn’t use many ingredients or…
Pakistani Plum Chutney
Pakistani plum chutney that is called aloo bukhara ki chatni in Urdu, or simplified as aloo bukhara, has a more spicy taste and aroma compared to the relish alike.
It has a sweet, tangy and spicy taste but with a simpler flavour. Maybe because it doesn’t use many ingredients or spices. You can pretty much taste the plum in this fruity jam.
This autumn fruit chutney is a perfect condiment to go along the food spread, or as a dipping sauce for all sorts.
It’s simply delicious to spoon this sauce with some naan bread and enjoy it together with a piece of chicken kebab. Or, enjoy it with mint yoghurt on the side when you have chicken biryani. Yumm.
Ways To Enjoy
Traditionally, this aloo bukhara is enjoyed as an extra sauce alongside your main meals or as a dipping sauce for the snacks. Its sweet and spicy taste gives a nice touch
And, you can put the chutney in your sandwiches or wraps. I make a long baguette sandwich with chicken seekh kebab or Balinese shredded chicken and topped with this plum chutney. Delicious.
But, I’m happy to just spoon it as it is. It makes a rather unique after meal dessert for me. So yeah, feel free to enjoy your chutney however you like.
What You Need
Unlike some recipes you may come across, this aloo bukhara ki chatni I’m sharing here is fairly simple and does not need too many ingredients. The proportion of each item is actually the key, in my opinion.
So, you will need dry plums, sugar, red dried-chilli flakes, ground cumin, salt and water. And if you like, you can also sprinkle some shop-bought chaat masala on the top as a garnish and an extra kick of spice.
When it comes to sugar, I often use demerara sugar. But you can always use regular granulated sugar if that’s more convenient for you.
As for the ground cumin, I’d strongly suggest you use freshly ground cumin seeds. You can use either pestle and mortar or an electronic spice grinder to do it. Because the spice fragrance will be better, hence, your chutney will have a nicer aroma.
How To Make Pakistani Plum Chutney
There is nothing complicated or difficult about making this plum condiment. It’s pretty much straightforward. All you do is put all the ingredients -except the chaat masala- in a saucepan and then cook it until the fruits become soft and the sauce turns thick.
But you do have to take care and keep an eye on it to ensure it doesn’t overcook or burn at the bottom of the pan.
So you have to gently stir every so often and ensure everything mixes and cooks nicely.
It approximately takes less than 20 minutes for me to make this Pakistani plum sauce at moderately low heat.
Related Recipes
Thank you for checking out this plum chutney recipe in Pakistani style. I hope you will give it a try. Let me know what you think about it in the comments below. I really appreciate it.
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Before you go, don’t forget to take a look at my other recipes that go well for this chutney.
Thank you and all the best.
Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style
Equipment
- Saucepan
- Wooden spoon
Ingredients
- 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.
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.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
Good morning Devi, how long does this chutney last please
Regards,
Joy Shillaker
Hi Joy, the longest I have ever kept this chutney in the fridge was almost two months. I put it in a sterilised jar and let it cool down completely before storing it in the fridge. But I’d say, just keep an eye on it. In case it turns bad or moulded. All the best.