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Aloo Bukhara Chutney

Aloo Bukhara Chutney

Recipe by Mahrukh Faisal Khan

Difficulty: Easy, Cook Time: 1 Hour 15 Minutes, Core Ingredient: Dried Plum, Servings: 20-25 Servings, Calories: 38 per serving

Description: A sweet and sour plum chutney. Tastes best when garnished with almonds and silver paper.


Sugar 500-600 g
Dried plum ½ kg
Water 2 glasses
Skinless Almonds 50 g
Pistachios 50 g
Char Magaz (Pumpkin seeds) 2 tbsp.
Salt ½ tsp.
Red Chili ½ tsp.
Black Pepper ½ tsp.
Cumin Powder 1 tsp.
Garam Masala ½ tsp.
Ginger Powder ½ tsp.
Rooh Afza or Jam e Shirin ½ cup
A pinch of red food colour


Soak plums in water for 1 hour. In the same water boil plums with sugar and spices till required consistency is obtained.


Add Rooh Afza, almonds, pistachios and pumpkin seeds and cook for another 5 minutes.

Delicious aloo bukhara chutney is ready. Cool and serve.

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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