Khatti meethi aloo Bukhara chutney – Sweet n Sour Plum Chutney

Makes 1 cup

Ingredients

• Dried plums or prunes 18, big size or 25 small size
• Water 3 cup
• Dates 5, deseeded and chopped
• Salt to taste
• Red chili powder 1/4 tsp or more
• Tamarind pulp 1/2 tbsp or more according to your liking
• Sugar 1/4 cup
• Ginger paste 1 tsp
• Chat masala as needed
• Sesame seeds (unroasted) 1 tsp
• Cumin powder 1/2 tsp

Preparation

1. Add water and dried prunes in the cooking pot (you can soak them overnight in the fridge to reduce the cooking time).
2. Add deseeded and chopped dates, salt, red chili powder, tamarind pulp, ginger paste, sugar and chat masala.
3. Allow to cook covered and on low heat (40-45 minutes) until the plums become so soft that their seeds are separated from the flesh. You can add more water if needed.
4. Now pick out all the seeds and cook until the chutney has thickened to your desired consistency.
5. Sweet and Sour Plum Chutney is ready when it looks glossy and sticks to the back of a spoon.
6. Now remove from the flame and add sesame seeds and cumin powder.
7. Mix and you’re done. Chutney is ready.
8. Allow it to cool to room temperature.
9. You can store it in an airtight container for up to 2-3 weeks in the refrigerator.
10. Freezing instructions: Add to the zip lock bags and freeze for up to 3 months.
11. TIP: I kept my “Sweet and Sour Plum Chutney” thick according to my family’s preference. You can thin it out while cooking if you prefer.

Print Recipe

Khatti meethi aloo Bukhara chutney – Sweet n Sour Plum Chutney

Author: Naush

Ingredients

• Dried plums or prunes 18 big size or 25 small size
• Water 3 cup
• Dates 5 deseeded and chopped
• Salt to taste
• Red chili powder 1/4 tsp or more
• Tamarind pulp 1/2 tbsp or more according to your liking
• Sugar 1/4 cup
• Ginger paste 1 tsp
• Chat masala as needed
• Sesame seeds unroasted 1 tsp
• Cumin powder 1/2 tsp

Instructions

• Add water and dried prunes in the cooking pot (you can soak them overnight in the fridge to reduce the cooking time).
• Add deseeded and chopped dates, salt, red chili powder, tamarind pulp, ginger paste, sugar and chat masala.
• Allow to cook covered and on low heat (40-45 minutes) until the plums become so soft that their seeds are separated from the flesh. You can add more water if needed.
• Now pick out all the seeds and cook until the chutney has thickened to your desired consistency.
• Sweet and Sour Plum Chutney is ready when it looks glossy and sticks to the back of a spoon.
• Now remove from the flame and add sesame seeds and cumin powder.
• Mix and you’re done. Chutney is ready.
• Allow it to cool to room temperature.
• You can store it in an airtight container for up to 2-3 weeks in the refrigerator.
• Freezing instructions: Add to the zip lock bags and freeze for up to 3 months.
• TIP: I kept my “Sweet and Sour Plum Chutney” thick according to my family’s preference. You can thin it out while cooking if you prefer.
• Serve it over all sorts of chats, samosa, pakora etc.
• Enjoy!