Aaloo bukhara

Name: Aaloo bukhara (Plum & almond chutney)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 1 x 300 ml (10½ fl oz) jar
Cuisine: Pakistani
Ingredients: 1 teaspoon virgin coconut oil; ½ teaspoon brown mustard seeds; 2 tablespoons raisins; 50 g (1¾ oz/⅓ cup) slivered almonds, lightly toasted, then chopped; 2 tablespoons sugar; a pinch of salt, or to taste; 60 ml (2 fl oz/¼ cup) lime juice; 1 tablespoon balsamic vinegar; 1 cinnamon stick; 3 ripe plums, seeded and chopped; 2 dried red chillies; ½ brown onion, chopped

Plum & almond chutney

Preparation info

Makes
1 x 300 ml
jar

Difficulty
Easy
Ready in
35 min

Appears in

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.

Ingredients

1 teaspoon virgin coconut oil
½ teaspoon brown mustard seeds
½

Asia
Pakistan
Side dish
Gluten-free
Vegan

Method

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 fo