Wedding chutney · Keeps weeks
Aloo Bukhara Chutney Recipe (Sweet Plum Chutney)
Soak the plums. Simmer slow. Balance sweet and sour.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAloo bukhara chutney is the glossy sweet and tangy plum chutney served at Pakistani weddings with biryani and pulao. It turns too sweet or too thin. The fix is soaking the dried plums, simmering slowly with sugar and vinegar until syrupy, and balancing with chilli and a pinch of salt.
The 3 laws of aloo bukhara chutney
Why this recipe works
Dry plums
Soft, plump fruit.
Fast boil
Glossy syrup.
Sugar only
Balanced, not cloying.
Shopping and prep list
Ingredients
Chutney
The NineFoods plum gauge
Is it syrupy?
Coat a spoon.
Method · 2 stages
Step by step
Soak
- Soak plums in hot water.
Simmer
- Simmer with sugar, vinegar, ginger and spices. Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Short simmer.
Fix next time
Reduce more.
Why
No vinegar.
Fix next time
Add vinegar and chilli.
Why
Not soaked.
Fix next time
Soak first.
Why
High heat.
Fix next time
Low simmer.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Aloo bukhara | Fruit | Prunes |
| Vinegar | Tang | Lemon juice |
| Sugar | Sweetness | Jaggery |
| Chilli | Heat | Less for mild |
After the meal
Serve, store, reheat
Serve with
Biryani, pulao and kebabs.
Store
Fridge 1 month.
Reheat
Serve cold.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 12 servings, using both the metric and US cup measures.
- Every one of the 2 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is it syrupy) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Aloo Bukhara Chutney FAQ
What is aloo bukhara?
Dried sour plums used in Pakistani cooking.
What is it served with?
Biryani, pulao and kebabs at weddings.
Can I use prunes?
Yes, add more vinegar.
How long does it keep?
About a month in the fridge.