Aloo Bukhara Chutney: Sweet & Spicy Plum Chutney Recipe
1 hour 5 minutes
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About Aloo Bukhara Chutney: Sweet & Spicy Plum Chutney Recipe
Indulge in the vibrant flavors of Aloo Bukhara Chutney, a sweet and spicy plum chutney that's a staple in Indian cuisine. This isn't just any chutney; it's my personal favorite, perfectly balancing tangy plums with a subtle warmth that elevates any meal.Made with simple ingredients like dried plums, red chilies, and aromatic spices, this recipe is surprisingly easy to make. The process is straightforward, resulting in a chutney that's both delicious and versatile—perfect with roti, paratha, or as a unique dip for snacks.Prepare to be amazed by the burst of flavors this classic chutney brings to your table. Get ready to experience the true essence of Indian culinary tradition!
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Recipe Time & More
Prep5 minutes
Cook1 hour
Total1 hour 5 minutes
Ingredients
Plums
- 250 gm Plums aloo bukhara, dried, pitted and roughly chopped
Spices & Aromatics
- 2 Chilies dried, red
- 1 tbsp Mustard Oil
- 1 tsp Bengali Five-Spice a blend of cumin, and mustard seeds, caraway, fennel, fenugreek
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder haldi
Liquid
- 1/2 cup Water
Instructions
Preparing the Plums
- Heat mustard oil in a pan over medium heat. Add the dried red chilies and panch phoran. Once the spices begin to crackle, add the chopped dried plums. Stir for 2 minutes.
Simmering the Chutney
- Add 1/2 cup of water to the pan, and continue to cook, stirring occasionally, until the plums are soft and tender. This may take about 10-15 minutes.
Combining Flavors
- Stir in the red chili powder, turmeric powder, salt, and sugar. Continue to cook, stirring frequently, until the chutney thickens to your desired consistency. This will take another 5-7 minutes.
Cooling and Serving
- Remove the chutney from heat and let it cool completely. The flavors will meld together as it cools. Serve and enjoy!
Recipe Notes
Expert Tips for the Best Aloo Bukhara Chutney
- For a smoother chutney, you can blend the cooked plums with an immersion blender before adding the spices.
- Adjust the amount of sugar and red chili powder to your liking. If you prefer a spicier chutney, add more red chili powder.
- For a richer flavor, you can toast the panch phoran spices lightly in a dry pan before adding them to the oil.
- Store leftover chutney in an airtight container in the refrigerator for up to a week. The flavors will deepen over time.
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Recipe Nutrition
Calories: 279kcalCarbohydrates: 67gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 380mgSugar: 67g
Usashi Mandal
Articles: 54
5 Comments
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Absolutely delicious! Thanks for sharing.
This looks so inviting! Thank you.
Looks so mouthwatering! Thanks for sharing.
Looks so good! Can’t wait to try it.
This is amazing! Excited to make it.