Aloo Bukhara Chutney Recipe - Plum Chutney Recipe
Plum chutney prepared in Northern India during parties makes a perfect dip along with poori, paranthas, pulao, kachori and taste super yummy.
हिन्दी में पढिये : Aloo Bukhara Chutney Recipe - Plum Chutney Recipe
Ingredients for Plum Chutney Recipe
- Dried Plums - 250 grams
- Sugar - 250 grams
- Almonds - 15 to 20
- Roasted cumin powder - 1 tsp
- Red chilly powder - 1/2 tsp
- Cardamom - 6 to 7
- Salt - 1/2 tsp
- Vinegar - 1 tbsp
How to make Aloo Bukhara Chutney
Rinse the dried plums twice and then with help of knife remove the seeds and separate out the pulp.
After this, soak the plum pulp on warm water. For this, take 2 cup water in a vessel and let it simmer. Now mix this water to the pulp and let them remain drenched for half an hour. Also soak few almonds in warn water and let them drench so that they puff up as well and can be peeled easily.
When the plums puff up, prepare the chutney. For this, transfer these plums in any vessel and place them in flame to cook. Then add sugar, roasted cumin, red chilly powder and some salt. Let it simmer until sugar melts completely and turn thick in consistency. Meanwhile peel almonds. Keep stirring the chutney after every 2 to 3 minutes. Cook the chutney for 15 minutes on medium flame.
After this, check the chutney. To check, take some syrup in your finger and thumb and stick together. It should be gooey in texture. Now add vinegar to the chutney and transfer it to a bowl.
Sweet and tangy tantalizing plum chutney is ready. Store it in any container and serve whenever with poori, kachoris, pulao or paranthas and relish eating.. This chutney can be stored in refrigerator for up to a month.
- You can also add melon seeds, finely sliced dates or raisins instead of almonds.
- Vinegar not only increase the taste of chutney but also increase it's shelf life.