Aloo bukhare ki chutney

Here is a quick #aloobukhara #chutney recipe. Its the perfect stomach cooler and aids digestion also, with #Ramadan going on, we can't help but eat fried snacks for #iftar, this chutney can be a great added condiment to your dining table.

So, aloo bukhara (dried plum) has an interesting history. It traveled to India from Bukhara, Uzbekistan, though it is also grown in the Himalayas, the best ones come from the former country. Aloo is plum in Persian and Bukhara, well because it comes or came from the said city. So quite literally the name means Plum of Bukhara (Aloo Bukhara)

Ingredients

• 1 kg Aloo Bukhara (dried plum)

• 250 g Sugar

• 1 tbsp Red chilli flakes

• 1 tbsp Red chilli powder

• 1 L water

• 100 g dried melon seeds (chaar maghaz)

• Salt to taste
  

Method

Soak dried plum in 1 litre water for an hour

On a medium flame boil the soaked plums

Add salt, sugar, red chilli powder, and chilli flakes

Cook for 15-20 minutes, stirring occasionally

Take off heat when the chutney starts to thicken

Mix in the dried melon seeds and let it cool

Store in air tight containers in the fridge

The chutney will further thicken upon cooling