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Aaloo Bukhara Chutnee

Rating: 3/5 - Votes: 4 - Views: 33522

This plum chutney is not only delicious, its also versatile... It can be used as a dip, as a side-dish with rotis and as a sauce for vegetables! How cool is that?
Aaloo Bukhara Chutnee recipe

Total servings: 4-5
Pre-Prep time:
Preperation time: 2 hours
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Cold


3 ripe plums, de-seeded and chopped
1/2 onion, chopped
2 dried red chillies, whole (broken in half ONLY if you want real heat in
your chutney)
3 tbsp lime juice
1 tbsp balsamic vinegar
1 tsp cinnamon powder
2 tbsp sugar
1 tsp oil
1/2 tsp mustard seeds
Salt to taste
1 cup water


. In a pan, heat the oil and fry the red chillies. Pop the mustard seeds with the pan covered.
2. Put in the chopped plums and stir, then add the cinnamon powder, balsamic vinegar, lime juice and salt. Stir well.
3. Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.
4. When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.
5. Let cool and store in the fridge. This chutney can be used as a dip for savoury snacks or as a side-dish with chapatis.

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