Aloo Bukhare Ki Chutney
Ingredients
Quantity: 2 kgs. (Appx.)
- 1 kg. plums (aloo bukhara)
- 250 gms. sugar ground
- 300 ml. vinegar (sirka)
- 150 ml. water
- 75 gms. currants (kishmish)
- 1 tsp. ginger (adrak) paste
- 1 tsp. red chilli (lal mirch) ground
- 2 tsp. dry mango (amchoor) powder
- 1 tsp. coriander (dhania) ground
- 1 tsp. cumin seeds (jeera) ground
- 1 tsp. salt
Method
Chop aloo bukharas, remove its stones and put it in a sauce pan.
Grind adrak, mirch powder, amchoor, dhania powder, jeera, sugar, salt, sirka and water for 30 seconds and pour it in a sauce pan bukharas.
Put the sauce pan on heat. Let it come to a boil and reduce heat. Add kishmish. Stir occasionally.
Cook till water dries out and then switch off the heat.
When cooled, keep it in an air tight jar and put it in the refrigerator.
This chutney can be preserved for 4-5 weeks.