Aloo Bukhara: Dry Plum Chutney Recipe In Pakistani Style
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.
Servings: 4 servings
Equipment
- 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
Serving: 1g | Calories: 171kcal | Carbohydrates: 45g | Protein: 1g | Sodium: 40mg | Fiber: 4g | Sugar: 32g
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.