Aloo Bukhara Chutney or Red Plum Chutney is a popular sweet, tangy and spicy condiment which can go well with almost any meal. It is also known as Dried Plum Chutney. I have learnt this Bengali Style Red Plum Chutney Recipe from my mother. I try to prepare this chutney at least once a year during plum season.
When I first spotted aloo bukhara or alu bukhara in a Bangalore market a few years ago, I was delighted. I immediately purchased almost a kg from the vegetable vendor. After coming back home, I dialed my mom's number and noted every detail of the Aloo Bukhara Chutney Bengali recipe and prepared this chutney. Since then, every year during monsoon I never forget to purchase red plums and made this chutney.
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Ingredients
Aloo bukhara or Red Plum is the primary ingredient of this chutney. I have used fresh red plums to make this chutney. Some use dried red plums too.
Sugar is another important ingredient which balances the tangy taste of the red plum.
Aam Satto or Dried Mango Sheet or Aam Papad which is commonly used in many Bengali chutney recipes, is also being used to enhance the taste of the chutney.
Apart from the above three ingredients, I have used raisin, dry red chilli, mustard oil, panch phoron, and salt to taste. Use of mustard oil and panch phoron typically adds the taste of Bengal in the chutney. Hence, if you want to cook Bengali style red plum chutney, then I would say don't skip these two ingredients.
You can also add dry dates into the chutney, it will definitely enhance the taste.
How to make Aloo Bukhara Chutney?
Make the Aloo Bukhara Chutney recipe by following the step-by-step instructions.
Wash the plums and boil them in water for 10 minutes. After that, the plums should be peeled and mashed. Set aside.
In the meantime, dry roast panch phoron (Bengali five spice) and grind it using a mortar and pestle.
Heat the oil in a pan and add two dry red chilies. Allow them to crackle for a few seconds.
Then add the chopped dried mango sheet aka aam papad or aamsotto. Sauté them before adding the mashed plums.
Boil for 7 to 10 minutes, then season with salt. Add sugar and stir continuously. IAvoid boiling it for too long, it will become sticky. Now stir in the raisins.
Finally, sprinkle crushed panch phoron on top and turn off the heat. Allow to cool before storing in a glass container and refrigerating. It goes well with any meal.
Serving Suggestions
We, Bengalis say 'sesh paate chutney lagbei' which means chutney should be served at the end to complete the meal. Bengali sweet chutney is typically offered after the meal (especially rice meal like khichdi, pulao or plain rice), along with some fried papads. It can also be served as a side dish with the meal.
Storage
After making the chutney, allow it to cool under room temperature. Later pour it into an air-tight container, preferably glass or ceramic one and store it in the refrigerator for up to 3 weeks. Always use a clean and dry spoon to take out chutney from the stored jar.
FAQ
Of course! You can use Dried Aloo Bukhara to prepare this chutney. If you are using dried plum, don't forget to soak them in warm water for 30 minutes to 1 hour and then mash them. Now you can follow from step 3 to prepare the red plum chutney.
Dried aloo bukhara is available throughout the year. So, when fresh aloo bukhara is not available in the market you can go ahead and make use of the dried version and still enjoy this chutney.
Panch phoron is a five-spice spice mix popular in Bengali and Eastern Indian cuisines. It is also used in cuisine of Bangladesh. It includes fennel seeds (mouri), cumin seeds (jeera), fenugreek seeds (methi), nigella seeds (kalonji), and celery (radhuni). The last ingredient is not very common, hence not available everywhere. So many places people use black mustard seeds (sorshe) replacing the celery or radhuni.
More Bengali Chutney
Bengali Style Pineapple Chutney
Bengali Style Aloo Bukhara Chutney
Materials
- 500 gms Aloo Bukhara (Red Plum)
- 300 gms Sugar
- 100 gms Aam Satto (Dried Mango Sheet) cut into cubes
- ¼ cup Raisin
- 2 nos Dry Red Chilli
- 3-4 tablespoon Mustard Oil
- 1 teaspoon Panch Phoron (Bengali five spices)
- Salt to taste
Instructions
- Wash the plums and boil them for 10 minutes in water.
- After that, the plums should be peeled and mashed. Keep aside.
- Meanwhile, dry roast panch phoron and crush it using mortar and pestle.
- In a pan, heat the oil and add two dry red chilies. Allow them to crackle for a few moments.
- Next add chopped dried mango sheet.
- Sauté them and add the mashed plums.
- Boil for 7 to 10 minutes and add salt at this time.
- Add sugar and stir continuously. If you boil it for too long, it will become sticky.
- Now add raisins and mix well.
- Finally, add crushed panch phoron on top and switched off the gas.
- Allow it to cool and preserve in a glass jar and refrigerate it. Enjoy it with your meal.
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Sapana
Plum chutney sounds and looks so so tempting . I would definitely save some plums the next time I buy some plums to try this chutney.
Avin Kohli
Lovely recipe. Step by step pictures are really helpful. Its amazing how yum the chutney tastes with food na.
Sowmya
This is such a unique and interesting dish. I got to find some plums and try this asap!
Love your blog and I will surely be visiting it frequently now for such delicious Bengali dishes!
hem lata srivastava
Bengali chutneys are always in my favorite list. This aloo bukhara chutney looks absolutely yummy and aam papad gives it lovely khatta taste. So no need to add any sour ingredient. Thanks for sharing
Preethicuisine
Aloo Bukhara chutney sounds so Delish and flavourful.I would love to try your recipe . Love this versatile chutney.
Jayashree T.Rao
Aloo bukhara chutney looks tasty and versatile to use. I must make this when I get plums here. Looks yumm.
Archana
Wow! Just yesterday I was telling myself I better stop hoarding the plums and make something out of them. Absolutely delicious Aloo Bhukara Chutney. I definitely will try it. Thanks.
Mayuri Patel
Amrita, this is one chutney I definitely want to try. Aloo Bukhara Chutney looks so inviting and can imagine how its tastes with the panch phoron added to it. Was wondering if there is a substitute for aam papad as I don't have any.
motionsandemotions
We use aam papads as it gives flavor as well as consistency to the chutney... If it is not available you can skip that or you can also add few de-seeded dates..
Lata Lala
With Plums flooding the market, this flavorful chutney would be ideal thing to do. I love Bengali food so this is a must try in the plum season now for me. Thanks for the easy recipe.
Seema Sriram
It is always important to know how to serve an authentic recipe. I always wondered how the sweet chutneys fit in a meal. So glad you explained. We will soon be in plum season , so chutney is certainly bookmarked for me.
Kalyani
Such a flavour packed chutney would taste yum with parathas ... I usually make the dates tomato bengali style chutney. This is a must try in the plum season now