Alu Bukhara Chutney

Name: Alu Bukhara Chutney
Cuisine: India
Ingredients: ¼ teaspoonful black salt (kala nimak); 4 teaspoonfuls vinegar; 1 oz (30 g) pistachio nuts (pista); ½ teaspoonful garam masala; 4 ozs (115 g) gur (molasses); 1 teaspoonful white cumin seeds (sufaid zeera); 1¼ pt (750 mils) water; 1 oz (30 g) sultanas (kishmish); 1 oz (30 g) dried dates (chawara); 1 oz (30 g) almonds; 4 teaspoonfuls salt; 1 teaspoonful powdered dried ginger (sonth); 8 ozs (230 g) dried plums (alu bukhara); A few drops of red colouring

Dried Plum Chutney

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a comparatively expensive chutney usually served with vegetarian meals arranged on formal occasions.

Ingredients

8 ozs (230 g) dried plums (alu bukhara)
4 teaspoonfuls

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Soak the dried plums and the dates overnight in 1¼ pts (720 mils) water. Boil them in the same water for 15 minutes. Take off the fire, cool and separate the dates. Remove the stones from the plums, mash