Aaloo bukhara

Plum & almond chutney


Preparation info

  • Makes

    1 x 300 ml

    • Difficulty


    • Ready in

      35 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

A festive Pakistani chutney, designed to complement some of their amazing rice dishes, such as pilaf and biriyani. It can also be used as a dip for savoury snacks, or as a side dish with chapatti. If you want real heat in your chutney, break up the dried red chillies before frying them, otherwise leave them whole.


  • 1 teaspoon virgin coconut oil
  • ½ teaspoon brown mustard seeds
  • ½ brown onion, chopped
  • 2 dried red chillies
  • 3 ripe plums, seeded and chopped
  • 1 cinnamon stick
  • 1 tablespoon balsamic vinegar
  • 60 ml (2 fl oz/¼ cup) lime juice
  • a pinch of salt, or to taste
  • 2 tablespoons sugar
  • 50 g ( oz/ cup) slivered almonds, lightly toasted, then chopped
  • 2 tablespoons raisins


    In a heavy-based saucepan, heat the coconut oil over medium heat. Add the mustard seeds and cook for a minute or two, until they start to pop.

    Add the onion and dried chillies and cook for a further 3 minutes, or until the onion is fragrant and translucent

    Stir in the chopped plums, then add the cinnamon stick, vinegar, lime juice and salt, stirring well. Let the plums soften for a minute or two, then add 250 ml (9 fl oz/1 cup) water and cook over medium–high heat for about 5 minutes, or until the plums disintegrate.

    When the plums have cooked down to a fairly thick sauce, stir in the sugar and let the mixture simmer for another 3–4 minutes.

    Remove from the heat and stir in the toasted almonds and raisins.

    Spoon into a hot sterilised jar, seal and leave to cool.

    Store in the fridge, and allow to settle for a day or two before using. The chutney will keep in the fridge for up to 2 weeks.