Aloo Bukhara Chutney (Easy Recipe)

Hello, fellow foodies!

Are you craving something sweet, tangy, and incredibly versatile?

Well, buckle up, because today I’m going to share one of my absolute favorite recipes with you – Aloo Bukhara Chutney!

This delightful condiment takes dried plums (AKA Aloo Bukhara) and transforms them into a mouthwatering chutney that you’ll want to put on everything.

Trust me, this recipe is about to become your go-to for adding a burst of flavor to any meal!

5 Reasons You’ll Love This Aloo Bukhara Chutney Recipe

1. Perfect balance of flavors: This chutney combines the natural sweetness of dried plums with the earthy spices, creating a perfect harmony of flavors that will keep you coming back for more.
2. Simple ingredients: Made with easily accessible ingredients, this recipe is not only delicious but also budget-friendly.
3. Great for digestion: Dried plums are known for aiding digestion, and with the addition of cumin and other spices, this chutney is a tasty way to support a healthy gut.
4. Versatile: Aloo Bukhara chutney can be used as a dip, spread, or even as a marinade! Its unique flavor enhances a variety of dishes.
5. Make-ahead friendly: Whip up a big batch of this chutney in advance and store it in the fridge, so you always have a flavorful condiment on hand.

Recommended Equipment

• A deep pan: A good-sized pan is essential for cooking the chutney, allowing for even heat and proper evaporation of any excess liquid.
• A sharp knife: You’ll need a sharp knife to chop the almonds and remove the seeds from the dried plums.
• A wooden spoon: A wooden spoon is great for gently stirring the chutney while it simmers without damaging your pan.

Ingredients You’ll Need

• Dried plums (250 grams): These flavorful fruits serve as the base for this chutney, providing natural sweetness and vibrant taste.
• Water (2 cups): We will use water for soaking the dried plums for several hours.
• Grated jaggery or sugar (1½ cups jaggery or 1 cup sugar): Adding sweetness to the chutney while also giving it a rich color and lovely texture.
• Salt (½ teaspoon): Balancing out the dish’s sweetness and enhancing the overall flavor.
• Roasted cumin powder (½ teaspoon): Providing earthiness and warmth to the chutney and aiding digestion.
• Garam masala (½ teaspoon): Adds depth and complexity to the overall flavor profile.
• Black pepper powder (¼ teaspoon): Providing a hint of heat and pungency to contrast the sweetness.
• Red chili powder (½ teaspoon): Adds a gentle kick to the chutney, but can be adjusted according to your spice preference.
• White vinegar (1 teaspoon): The acidity of the vinegar helps balance the flavours and adds a tangy touch to the chutney.
• Char magaz (1 tablespoon): A mix of four melon seeds, adding texture and health benefits to the chutney.
• Almonds (10): Offering a mild crunch to the chutney as well as additional nutrients.
• Water (2 cups): Used to adjust the chutney’s consistency during cooking.

How To Make Aloo Bukhara Chutney

1. Begin with a Plum Plunge: Thoroughly wash 250 grams of dried plums a couple of times, then soak them in 2 cups of water for at least 5-6 hours. You can also soak them overnight. This process softens the plums and enhances their natural flavors.
2. Seed Extraction Station: Remove the seeds from the softened dried plums using your hands, collecting just the pulp. Be sure to keep the soaking water, as it is packed with flavor.
3. Almond Preparation Excursion: Place 10 almonds in a small bowl and soak them in warm water for 10-15 minutes to soften. Remove the skin, then chop the almonds into thin pieces. Set them aside for later.
4. Simmer and Spice Fiesta: In a pan, combine the dried plum pulp, soaking water, 2 cups of water, grated jaggery or sugar, salt, red chili powder, black pepper powder, and roasted cumin powder. Bring the mixture to a boil over high heat, then reduce to medium and let it cook for 30 minutes until your desired consistency is reached.
5. Magical Masala Moment: Once the chutney has thickened, add the garam masala and cook for an additional minute on low heat to infuse its flavor into the chutney.
6. Nutty Finishing Touches: Add the chopped almonds, char magaz, and white vinegar to the chutney, stirring well to combine all ingredients. Cook for another 2-3 minutes, allowing the nuts to soften slightly and the flavors to meld together.
7. Cool and Store: Turn off the heat and allow the chutney to cool down to room temperature. Once cooled, transfer the chutney to an airtight container for storage. Keep it refrigerated, and now you’ve got a scrumptious Aloo Bukhara chutney to enjoy anytime!

5 Expert Tips and Tricks for The BEST Chutney

• For an even richer flavor, consider adding a pinch of cardamom powder or cinnamon along with the garam masala.
• Soaking the dried plums overnight will not only soften them even more but also help extract the maximum flavor.
• If you prefer a smoother consistency, you can blend the chutney using an immersion blender or food processor before adding the chopped almonds and char magaz.
• Taste the chutney during the cooking process to adjust the sweetness and spices to your preference, ensuring the perfect balance of flavors.
• Make sure to use a non-reactive pan, such as stainless steel or enamel-coated cast iron, to prevent any unwanted reaction between the acidic ingredients and the cookware.

Uses For Aloo Bukhara Chutney

1. Spread it on toast or crackers for a delightful and flavorful snack.
2. Serve it alongside your favorite grilled meats or vegetables for a tangy accompaniment.
3. Stir it into yogurt or a bowl of warm rice for a delicious side dish.
4. Use it as a dipping sauce for samosas, pakoras, or anything else your heart desires.
5. Drizzle it over roasted vegetables for an added burst of flavor.
6. Swirl a spoonful of chutney into hummus for an Indian-inspired twist.
7. Add a dollop on top of a juicy burger or grilled sandwich for a unique taste sensation.
8. Mix it with your favorite salad dressing for a sweet and spicy kick.
9. Toss some chutney with cooked pasta or grain salads for an unexpected burst of tanginess.
10. Marinate tofu, chicken, or fish in the chutney for a few hours before grilling or baking to infuse a deliciously sweet, tangy flavor.

Recipe Variations

• For added fruitiness, combine diced fresh mangoes or apricots with the dried plums for a unique twist.
• Experiment with other nuts such as pistachios, cashews, or walnuts in place of almonds for a different flavor and texture.
• Add a handful of raisins or cranberries for another layer of sweet and tangy goodness.
• Incorporate fresh tamarind pulp into the chutney for an extra tangy and sour touch.
• Spice up the recipe with green chilies or extra red chili powder for a spicier version that can delight heat seekers.

Substitutions

• Dried plums: If Aloo Bukhara is unavailable, you can use pitted prunes as an alternative.
• Jaggery: Swap jaggery for brown sugar if you prefer a more familiar sweetness or cannot find jaggery in your area.
• Char magaz: In case you can’t find char magaz, replace it with a blend of your favorite melon seeds or simply with pumpkin seeds.

Storing, Freezing, and Reheating

• Storing: Transfer the cooled chutney to an airtight container and store it in the refrigerator for up to two weeks.
• Freezing: You can freeze the chutney in an airtight container or a resealable plastic bag for up to three months. To prevent freezer burn, make sure to eliminate any air from the container or bag.
• Reheating: Defrost the frozen chutney in the refrigerator overnight. Once thawed, transfer the chutney to a saucepan and heat it gently over low heat, stirring occasionally, until heated through.