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Aloo bukhara chutney
Dried plum chutney
Aloo bukhara chutney: sweet-sour dried plum chutney for wedding biryani and qorma
Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 1 ¾ cups water
- 5 ½ oz sugar
- 2 tbsp white vinegar
- ½ tsp ground ginger
- ½ tsp chilli flakes
- ½ tsp salt
- ½ tsp fennel seeds
- ¼ tsp nigella seeds
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Method
0/4 doneStep 1: Soak the 7 oz dried sour plums (aloo bukhara) in the hot 1 ¾ cups water for 10 minutes, then pull out the stones if they have them, keeping the water.
10 minStep 2: Put the plums and their water in a pan with the 5 ½ oz sugar, 2 tbsp white vinegar, ½ tsp ground ginger, ½ tsp chilli flakes, ½ tsp salt, ½ tsp fennel seeds and ¼ tsp nigella seeds. Simmer gently for 10 minutes, stirring, until the plums are soft and breaking up.
10 minStep 3: Mash lightly with a spoon and simmer 5 minutes more, until the syrup coats the back of the spoon. A common mistake is boiling it hard to a thick jam in the pan, which sets like toffee once cool.
5 minStep 4: Cool, then spoon into a clean jar. Keeps a month in the fridge.
5 min
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 1 g
- Carbs
- 29 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo bukhara chutney take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
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