Plum Chutney - Aloo Bukhara Ki Chatni
This plum chutney (aloo bukharay ki chutney) is delicious, versatile and so easy to make! Make this and serve with pakoras, samosas, sandwiches, kebabs etc
- Prep time
- --
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g dried plums
- 1.5 cups sugar
- 1 finger-sized chunk cinnamon
- 0.5 tsp pepper
- salt (to taste)
- 0.75 tsp red chilli powder
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- vinegar (as required, optional)
Instructions
- 1
In a pan, add all the ingredients except the vinegar and enough water to cover by 2-3 inches
- 2
Bring to a boil and then simmer on medium heat uncovered until the dried plums swell up, release their seeds and begin to melt into the water to form a thick and jammy sauce.
- 3
How thick or fluid you want to keep the chutney is up to you. Once the plums have integrated into the water and formed a chutney, you can either add more water or continue to dry up the chutney till your desired consistency. I ended up adding about 1/2 cup of additional water to get to the consistency shown.
- 4
Once you have reached the desired consistency, turn the heat off and taste. Adjust the spice and salt if you feel the need to and if you want more of a tang, then add the vinegar half a tbsp at a time. I only added 1/2 tbsp.
- 5
Store in an airtight container or jar in the fridge for up to 3 weeks.