Aloo bukhara chutney aka dried plum chutney is a very delectable and popular condiment in the subcontinents of India and Pakistan. It is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties etc. In this preparation, soaked dried plum pulp is cooked with jaggery, nuts and some spices. Aloo bukhara ki chutney is normally served between main course and dessert in Bengali ceremonies. This versatile condiment is also served as a dip with spicy food like kabab, pakodas etc.
Table of Contents
About the recipe
Health Benefits of Aloo Bukhara
How to make Aloo Bukhara chutney (step wise photos)
Recipe Card
What is aloo Bukhara?
Many people are not aware with the term aloo Bukhara or alubukhara. It is basically plum. The dried plum packets are sold in the market where you can check the name printed as aloo Bukhara. It has tremendous use in Indian and Pakistani cuisine. It is used in preparing many dishes other than Aloo bukhara chutney.
Aloo bukhara ki chutney can be prepared both with fresh and dried plums. But I always prefer to use dried plum for this chutney recipe. It could be a perfect condiment recipe for this summer.
Indian cuisine is very popular for different varieties of Chutneys. In every subcontinent, different types of chutney recipes are prepared with regional style of cooking. There are hundreds of chutney recipes in Indian cuisine and each chutney tastes different from each other. Indian chutneys cover almost each of the tastes like sweet, salty, sour and chilli hot etc.
But in Bengali cuisine, the most popular version of chutney recipes are sweet chutneys or sweet and sour chutneys. These types of condiments are always served at the end of the meal and before serving the dessert.
In any Bong ceremony, people consider the food incomplete without chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy chutney in their Thali meals. Sweet or Sweet-sour chutneys are mostly prepared with tomatoes, plums, raw mangoes, pineapples, papayas, jujube fruit and many more.
As a bong, I have been brought up eating different varieties of sweet and sour chutney recipes. My mom used to prepare different varieties of chutneys with different seasonal fruits and that’s her forte.
My mom usually prepares two different types of plum chutney recipes. One by using fresh plums which she usually serves at the end of meal and another plum chutney recipe Indian she prepares with dried plum which she normally serves with snacks like samosa, kabab, pakoda etc. This can also served at the end of meal.
Today, I am going to share the second variety of alu Bukhara chutney recipe with you. I prepared this chutney recipe for the first time after marriage and served it with some pakodas. My husband just loved the combo. Now, whenever I prepare any spicy snack, he always asks me to prepare the dried plum chutney.
Aloo bukhara chutney is a very quick and easy Indian Chutney recipe. It is a very simple recipe which requires minimal effort to be prepared. This sweet and tangy chutney is prepared with few simple ingredients which are easily available in any Indian or Asian pantry. The best part of this chutney is that you can store it for 3-4 weeks in your refrigerator.
Aloo bukhara chutney with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to explain few interesting things about the dish and the hero ingredient aloo bukhara.
Health benefits of aloo bukhara
- Plums aka aloo bukhara are great source of vitamin A which is very necessary for healthy vision. It also contains carotenoid zeaxanthin which protects our eyes from the damage caused by UV light.
- Plums are rich in fibre which is good for our digestive system. The isatin present in plum helps in constipation problem.
- It is good for our heart health. The antioxidants present in plum prevents cell damage and control the cholesterol level.
- It is a great source of iron and vitamin C which helps to form red blood cells, improves blood circulation and prevents anaemia.
- It helps to control blood pressure and blood sugar level of our body.
- Plum contains boron and vitamin K which improves our bone health.
How to make aloo bukhara chutney?
To prepare the aloo bukhara chutney, first wash the dried plums for couple of times. Then soak them in water for at least 5-6 hours and cover it. You can even soak it for overnight.
Then discard the seeds with the help of hands and collect the pulps. No need to strain the water.
On the other hand, take some almonds and soak it in warm water for 10-15 minutes. Then remove the skin and chop them into thin pieces.
Now, put a pan on flame and add the dried plum pulp along with water into the pan. Add some water, grated jaggery or sugar, salt, red chilli powder, black pepper powder, roasted cumin powder and give a mix. Put the flame in high and allow the content to boil. Then put the flame in medium and cook it for 30 minutes to thicken.
Once you get the desire consistency, add garam masala powder and cook it in low flame for a minute. Then add chopped almonds, char magaz and vinegar, one by one into the pan and give a nice mix. Switch off the flame and put the pan down.
Many Chutney recipes have already been shared in my previous posts. You can check few of them like
Plastic chutney
Bengali tomato chutney
Raw Mango Sweet Chutney
Jalpai er Chatni
..And Many more…
Ingredients:
To soak the aloo Bukhara
- 250 grams Aloo Bukhara aka dried plums
- 2 cups Water
Other ingredients for Aloo bukhara chutney
- 1½ cups grated Jaggery or 1 cup Sugar
- ½ teaspoon Salt
- ½ teaspoon roasted Cumin powder
- ½ teaspoon Garam masala
- ¼ teaspoon black Pepper powder
- ½ teaspoon red Chilli powder, adjust accordingly
- 1 teaspoon white Vinegar
- 1 tablespoon Char Magaz
- 10 Almonds
- 2 cups Water
Instructions:
- First wash 250 grams dried plums for couple of times. Then soak them in 2 cups of water for at least 5-6 hours and cover it. You can even soak it for overnight.
- Discard the seeds with the help of hands and collect the pulps. Don’t strain the water.
- On the other hand, take 10 almonds into a small bowl and soak it in warm water for 10-15 minutes. Then remove the skin and chop them into thin pieces. Keep it aside.
- Now put a pan on flame and add the dried plum pulp along with water (Step 2) into the pan.
- Add 2 cups water, 1½ cups grated Jaggery or 1 cup sugar, ½ teaspoon salt, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder and ½ teaspoon roasted cumin powder, one by one into the pan and give a mix. Put the flame in high and allow the content to boil. Then put the flame in medium and cook it for 30 minutes to thicken.
- Once you get the desired consistency, add ½ teaspoon garam masala powder and cook it in low flame for a minute.
- Add chopped almonds (Step 3), 1 tablespoon char magaz and 1 teaspoon vinegar, one by one into the pan and give a nice mix.
- Switch off the flame and put the pan down.
Serving Instruction
Serve the aloo bukhara chutney into serving bowls. Serve it at the end of meal or as a dip with some spicy snacks like pakodas, kabab etc. Always serve it cool or at room temperature.
How to store Aloo bukhara chutney?
After preparing the aloo bukhara chutney, allow it to cool down completely. Then transfer it to an airtight container. Refrigerate the container and you can store it for 3-4 weeks.
Ingredients
To soak the aloo Bukhara
- 250 grams Aloo Bukhara aka dried plums
- 2 cups Water
Other ingredients for Aloo bukhara chutney
- 1½ cups grated Jaggery or 1 cup Sugar
- ½ teaspoon Salt
- ½ teaspoon roasted Cumin powder
- ½ teaspoon Garam masala
- ¼ teaspoon black Pepper powder
- ½ teaspoon red Chilli powder, adjust accordingly
- 1 teaspoon white Vinegar
- 1 tablespoon Char Magaz
- 10 Almonds
- 2 cups Water
Instructions
- First wash 250 grams dried plums for couple of times. Then soak them in 2 cups of water for at least 5-6 hours and cover it. You can even soak it for overnight.
- Discard the seeds with the help of hands and collect the pulps. Don’t strain the water.
- On the other hand, take 10 almonds into a small bowl and soak it in warm water for 10-15 minutes. Then remove the skin and chop them into thin pieces. Keep it aside.
- Now put a pan on flame and add the dried plum pulp along with water (Step 2) into the pan.
- Add 2 cups water, 1½ cups grated Jaggery or 1 cup sugar, ½ teaspoon salt, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder and ½ teaspoon roasted cumin powder, one by one into the pan and give a mix. Put the flame in high and allow the content to boil. Then put the flame in medium and cook it for 30 minutes to thicken.
- Once you get the desired consistency, add ½ teaspoon garam masala powder and cook it in low flame for a minute.
- Add chopped almonds (Step 3), 1 tablespoon char magaz and 1 teaspoon vinegar, one by one into the pan and give a nice mix.
- Switch off the flame and put the pan down.
KITCHEN TOOLS for the recipe:
Measuring Spoons
Measuring Cups
