Introduction to Aloo Bukhara Chutney:
A popular condiment in Pakistani cooking, aloo bukhara chutney is a tangy, sweet, and spicy concoction made from dried plums.
It goes well with rice dishes, munchies, and special occasions. A popular accompaniment to traditional Pakistani cuisine, this chutney is rich in flavor and scent and strikes a balance between sweetness and mild heat.
Time & Productivity
Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: 35–40 minutes | Yield: About 1.5 to 2 cups
Ingredients of Aloo Bukhara Chutney:
🟣 Main Ingredients
🔹 1 cup dried aloo bukhara (dried plums), washed
🔹 ¼ cup seedless dates (khajoor), chopped (for body and natural sweetness)
🔹 ¼ a cup of sultanas or raisins (optional for texture)
🔹 2 cups water (or as needed)
🍬 Sweet & Tangy Base
🔹 ½ cup sugar (or to taste)
🔹 2 tbsp jaggery (gud) or brown sugar (adds depth)
🔹 1 tsp lemon juice OR ½ tsp tamarind pulp (for a bright acidic note)
🌶️ Spice Blend
🔹 1 tsp roasted cumin powder
🔹 ½ tsp red chili flakes
🔹 ¼ tsp cinnamon powder (adds subtle warmth)
🔹 ¼ tsp black salt (kala namak)
🔹 ¼ tsp regular salt
🔹 A pinch of smoked paprika (optional; adds a hint of barbecue)
🔹 1–2 cloves (laung—optional for aroma)
Step-by-Step Instructions of Aloo Bukhara chutney
Step 1: Rehydrate the Fruits
1. Wash dried plums thoroughly to remove any surface residue.
2. Soak plums, dates, and raisins together in 2 cups of warm water for 15–30 minutes. This softens the fruits and extracts natural sweetness.
Step 2: Simmer into a Sauce
1. Add the soaked fruits (with water) into a medium saucepan.
2. Bring to a boil, then lower the heat and simmer uncovered for 15–20 minutes.
3. The fruits will soften and break down. Stir often to avoid sticking.
4. The fruits should be gently crushed with a wooden spoon or masher into a thick pulp. For a smoother texture, you can blend the mixture halfway.
Step 3: Add Sweeteners and Spices
1. Add sugar and jaggery and stir to dissolve.
2. Once the chutney thickens slightly, add all spices: cumin powder, chili flakes, cinnamon, smoked paprika, black salt, regular salt, and cloves.
3. Simmer for a further 5 to 10 minutes, or until the chutney is rich and syrupy.
Step 4: Balance the Acidity
1. Taste and adjust: if it’s too sweet, add a bit more lemon juice or tamarind pulp.
2. After two more minutes of cooking, turn off the heat.
Serving & Storage of Aloo Bukhara Chutney
🍛 Serve With:
🔹 Biryani, pulao, kebabs, or grilled meats
🔹 Samosas, pakoras, or spring rolls
🔹 Cheese platters or crackers (as a chutney dip!)
🔹 Even on toast or paratha for a tangy breakfast kick
🧊 To Store:
🔹 Once fully cooled, put it in a sanitized glass container.
🔹 Refrigerate for up to 2–3 weeks.
🔹 To reheat, warm gently in a pan or microwave with a splash of water.
