ALU BUKHARA CHUTNEY
This is a chutney that is so delicious that once you try it, you feel you need to have it in your home on a regular basis. It is named 'chutney' but I feel it is more of a Murabba or Fruit Preserve. It is tangy, sweet and spicy and can be served with almost anything from Daal, Vegetables, Paratha, Roti...almost anything. It is very easy to prepare and equally easy to polish off too! Here are the ingredients and the incredibly easy method of preparation.
INGREDIENTS
- Alu Bukhara (Dried Plums) - 250 gms
- 2 Tablespoons Fresh Ginger - Cut into fine Strips (Julienne)
- 1 Level Teaspoon Kalonji (Nigella Seeds)
- 1 Cup of Sugar OR Jaggery
- Tamarind Paste - 2 Tablespoons
- 1/2 Cup White or Apple Cider Vinegar (I always use Apple Cider)
- Few Dried Chillies (Long ones preferable) - Cut into Pieces
- 1 Full Teaspoon Red Chilli Powder
- A little bit of Salt.
The tamarind you see in the bowl is liquidy and not in paste form. That is because I soaked the tamarind in hot water and later strained the juice. So that amounts to about half a cup of Tamarind juice. So if you don't have the paste ready at hand...you can do the same.
PROCESS
Wash the dried plums well with water. Then soak in 2 cups of hot water for 30 Minutes
In a saucepan, place all the ingredients along with the water that the plums were soaked in. EXCEPT THE SALT. If you add salt now you will not get the desired consistency. Place saucepan on high heat.
When it starts boiling, you have to keep stirring from time to time. Cook until the chutney starts thickening (about 10 minutes). Don't let it get too thick as it will form a sticky lump after it cools down.
Here is the consistency that you need when you take pan off the heat. Let it cool down completely.
This is what the chutney looks like when it has cooled down. It will be of a jam-like consistency. Add the salt now. Just a large pinch should be enough. Taste and add more if necessary.
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| TRANSFER CHUTNEY INTO A GLASS JAR AND STORE IN FRIDGE |
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