Al Bukhara Chutney
Veg
Vegan
A sweet-sour preserve made from al-bukhara — small, tart dried plums (Bukharan prunes) simmered with sugar, ginger, cardamom, and sometimes a pinch of Kashmiri red chilli until they collapse into a jammy, dark-burgundy condiment. The plums are grown in the Kashmir valley and used both in savoury dishes and as a standalone chutney; their fruity tartness and depth make this unlike any tamarind or mango-based chutney.
Cuisines
Himachali
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | dried Al Bukhara (dried plums) |
| 1 cup | sugar |
| 1 cup | water |
| 1 teaspoon | ground cumin |
| 1 teaspoon | red chili powder |
| 1 teaspoon | fennel seeds |
| 1 | salt to taste |
Instructions
- 1 Rinse the dried Al Bukhara under running water and soak them in warm water for 15 minutes.
- 2 In a saucepan, combine the soaked Al Bukhara, sugar, and water.
- 3 Bring the mixture to a boil over medium heat, stirring occasionally.
- 4 Add ground cumin, red chili powder, fennel seeds, and salt to the saucepan.
- 5 Reduce the heat and let it simmer for about 20 minutes, or until the chutney thickens to your desired consistency.
- 6 Remove from heat and let the chutney cool before serving.
Tips
Adjust the sugar and spices according to your taste preference.