Aaloo Bukhara Chutnee recipe


  • 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

Cooking Instructions

In a pan, heat the oil and fry the red chillies. Pop the mustard seeds with the pan covered.

Put in the chopped plums and stir, then add the cinnamon powder, balsamic vinegar , lime juice and salt . Stir well.

Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.

When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.

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.

10 Mar 2011     1377 views     NON-Vegetarian       Dips n Sauces > Sauces

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