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 recipe. I prepared this Bengali style aloo bukhara chutney and relished for few days with almost every meal. Since then, every year during monsoon I never forget to purchase red plums and made this chutney.
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?
Follow step-by-step instructions to make Bengali style Aloo Bukhara Chutney.
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.
Can I use Dried Aloo Bukhara to prepare Chutney?
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.
How long can I store the chutney?
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.
How do you serve Bengali chutney?
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.
What is Panch Phoron?
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
- 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
- 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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