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Dried Plum (Aloo Bukhara) Chutney

This spicy fruit chutney is a delicious mix of tangy and sweet-sour-spicy flavors all in one!

Our easy from-scratch dried plum chutney recipe is an absolute favorite and so easy to make. Served at a large scale at almost all weddings along with biryani or pulaw.


Aloo bukhara (dried plum) 1 cup

Water 1.5 cup

Roasted cumin powder 1 tsp

Red chilli powder 1 tsp

White vinegar 1 tbsp

Sugar 1/2 cup

Salt to taste

Pinch of nutmeg and mace powder


Soak aalu bukhara (dried plum) in water overnight.

Heat a saucepan at low medium flame, add soaked aalu bukhara. Mash the plums using a masher, so they open up and cook faster. Add roasted cumin powder, red chilli powder and salt to taste. Add enough water to cover all ingredients by couple inches. Using a spatula, stir and mix all ingredients together.

Bring to a boil, add sugar and keep stirring so everything is blended well. Let it simmer until the dried plums swell up and water reduces to form a thick chutney sauce. Once the chutney has reached the desired consistency add a pinch of mace and nutmeg powder. If needed, add more water to have proper consistency of chutney. Lastly add vinegar, give it another mix and remove it from heat.

Cool for 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month

Best served with biye bari'r recipes such as biryani, pulaw or chicken roast. You can also enjoy this as a dip for samosas or any type of fritters.




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