Plum sweet chutney is a particularly tasty and well-liked condiment in the Indian and Pakistani subcontinents is aloo bukhara chutney, which is plum sweet chutney. On important events like weddings or receptions, it is one of the often made sweet chutney recipes. This plum sweet chutney involves cooking soaked dried plum pulp with jaggery, almonds, and sometimes some spices. In Pakistani ceremonies, aloo bukhara ki chutney is typically served between the main dish and the dessert. This adaptable condiment is additionally used as a dipping sauce with hot dishes like kabab and pakoras.
Different kinds of chutneys are a staple of Indian cuisine. Every subcontinent has its own particular cuisine, which is used to produce various chutney recipes. Indian cuisine has hundreds of chutney recipes, and each one has a distinctive flavour. Indian chutneys include practically all flavours, such as sweet, salty, sour, and very hot, among others.
However, the most widely used chutney recipes in Pakistani cuisine are sweet chutneys or sweet and sour chutneys. These kinds of condiments are always offered during the meal and before the dessert course.
This plum sweet chutney recipe for aloo bukhara is incredibly quick and simple. It is a pretty straightforward recipe that requires little work to create. A few straightforward ingredients that are readily available in any Asian or Indian pantry are used to make this sweet and tangy chutney. The best thing about this chutney is that you can keep it in your refrigerator for 3–4 weeks.
Ingredients
Dried aloo Bukhara ½ kg
Sugar ¼ kg
Salt ¼ tsp
Black pepper ½ tsp
Char maghz 50 grams
Water 1 liter
Method
To prepare the aloo bukhara chutney, first wash the dried plums for couple of times. Then soak them in ½ liter water for at least 5-6 hours and cover it. You can even soak it for overnight.
Then with the help of hands crush it into a pulp. No need to strain the water. (do not use a blender to mix it).
Now, put a pan on flame and add the dried plum pulp along with water into the pan. Add the remaining ½ liter of water, put it on high flame and allow the content to boil. Now lower the flame to medium and let it cook for 30 minutes. Stir it after every 10 minutes.
Once it is neither thick nor watery, add sugar, salt and black pepper and cook until sugar dissolves and mixture is making one thread (it will take 10-15 minutes) but keep checking.
Now add black pepper and salt, and char maghaz and let it cook for 30 seconds. Switch off the flame and put the pan down.
We have already shared many recipes of different chutneys, which can be found here, here and here.
Happy cooking!
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