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Alu bokhara chutney
Plum and date chutney
আলু বোখারার চাটনি (alu bokhara chutney): sweet-sour dried plum and date relish for the end of the feast
At Bangladeshi weddings and Eid lunches, a small spoon of glossy, garnet alu bokhara chutney comes round after the polao and meat, a sweet and tangy palate-cleanser before the doi and mishti; Old Dhaka caterers are known for theirs. Dried plums and dates simmer with sugar, a splash of vinegar and spices until the fruit is soft and the syrup thick enough to coat a spoon, with a hint of chilli and roasted panch phoron. The mistake is cooking it until it looks thick in the pan; it sets much firmer as it cools, so stop while the syrup is still loose. Chef's tip: toast panch phoron in a dry pan, crush it and stir it in at the end rather than frying it at the start, which keeps the flavour bright.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 5 ½ oz dried plums (alu bokhara)stoned
- 2 ⅛ oz datesstoned and halved
- 1 ¾ cups water
- 4 oz sugar
- 2 tbsp white vinegar
- ½ tsp salt
- ½ tsp dried red chilli flakes
- ⅓ oz fresh gingergrated
- 1 tsp panch phoron
- 2 tbsp raisinsopt
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Method
0/4 doneStep 1: Put 5 ½ oz dried plums (alu bokhara), 2 ⅛ oz dates and 1 ¾ cups water in a pan, bring to a simmer and cook for 10 minutes until the fruit is plump and soft.
10 minStep 2: Add 4 oz sugar, 2 tbsp white vinegar, ½ tsp salt, ½ tsp dried red chilli flakes, ⅓ oz fresh ginger and 2 tbsp raisins and simmer, stirring often, for 10–12 minutes until the syrup coats the back of a spoon but still runs freely.
12 minStep 3: Meanwhile, toast 1 tsp panch phoron in a dry pan for 1–2 minutes until the seeds pop, then crush them coarsely.
2 minStep 4: Stir the spice into the chutney, cool completely and serve at room temperature. It keeps for 2 weeks in a clean jar in the fridge.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 27 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does alu bokhara 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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