Spicy Aloo Bukhara chutney dried plum sauce

Name: Spicy Aloo Bukhara chutney dried plum sauce
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup dry plum or Alu Bukhara; 1/2 cup dry fruits (Almond and Cashew); 1/3 cup Sugar; 1 tablespoon white Vinegar; 1 tablespoon red Chilli powder; 1 teaspoon roasted Cumin powder; 1/4 tsp Salt; 1 pinch Saffron colour

Sabrina Yasmin @barak_kitchen

Riyadh

#zing
Aloo Bukhara or dried plum is sweet and sour fruit which has a lot of health benifits. It improves our digestion and also help to boost our immunity. Hence we should try to consume a little amount of aloo bukhara in our diet everyday. Hence I made this delicious chutney or sauce recipe that you can preserve for 1 week or 2 if you store it in refrigerator. Use it as a condiment. It gives an extra zing to any kind of savoury dish.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

20 min

10 servings

1 cupdry plum or Alu Bukhara
1/2 cupdry fruits (Almond and Cashew)
1/3 cupSugar
1 tablespoonwhite Vinegar
1 tablespoonred Chilli powder
1 teaspoonroasted Cumin powder
1/4 tsp Salt
1 pinchSaffron colour

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Steps

20 min

1

Take 1 cup dry plum or aloo bukhara and remove the seeds.
2

Soak 1/2 cup of almond and cashew in hot water for 1/2 an hour.
3

Drain water and grind to a paste.
4

Boil 2 cups of water in a pan and add the seeds of the plum, as they have some masses left. If you boil seeds for a couple of minute, all the remaining plum masses will go to water. Discard the seeds after cooking for 3-4 minutes.
5

Add in the plum pieces and cook for about 10 minutes or until the plums become soft and mushy.
6

Next add in grinded nut paste. Mix well.
7

After 2-3 minutes of cooking (stir in between), add in spices like chilli powder and roasted cumin powder. Also add in 1/4th teaspoon of salt.
8

Stir well to make a homogeneous mixture. Then add in sugar. Mix well and cook until sugar dissolves completely.
9

Add 1 tablespoon of vinegar and a pinch of saffron colour. Mix well.Adjust the seasoning in this stage.
10

Mix well and remove from heat. The consistency of the sauce will be little thick and sticky.
11

Remove from heat, allow the chutney or sauce to cool completely. Then transfer to glass bottle.
12

Store in the refrigerator. Use whenever you want to enjoy.