Aaloo bukhara

Plum & almond chutney


Preparation info

  • Difficulty


  • Makes

    1 x 300 ml


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.

Preparation 15 minutes
Cooking 20 minutes


  • 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.