Aaloo bukhara

Plum & almond chutney

Preparation info
  • Makes

    1 x 300 ml

    • Difficulty


    • 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.


  • 1 teaspoon virgin coconut oil
  • ½ teaspoon brown mustard seeds
  • ½


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