Plum Chutney Aloo Bukhara Chutney


No Indian meal or thali is completed without a chutney or relish. This side dish is a pride of our cuisine and can be paired with any food item. Chutneys taste best when made or pound fresh. Almost all the fruits or flavoursome aromatics can be converted into chutneys.


Today I am sharing a sweet-sour chutney made from plums/aloobukhara. This is different from the plum jam as this is a sweet-sour/ khatti-meethe version with black salt and mild spices  I have added a little red chilly powder for a kick. This chutney can be enjoyed with poori, parantha or stuffed into bread slices to make plum chutney toasts. Kids love and relish them a lot to have this in their lunch box

Course – Side dish

Cuisine – Indian

 Prep Time – 10 Min

 Cook Time – 20 Min

 Total Time – 35 Min

 Yield – 600 gms approx.

 Author – Bharti Dhawan


  1. Plum or aloobukhara – 500 gms ( washed, peeled and chopped. Seeds should be discarded)
2. Sugar – 300 gms or to taste
3. Black salt – 2 tsp
4. Red chilly powder – 1/2 tsp or to taste


1-  Heat a saucepan and add chopped plums and sugar
2-   Allow the mix to boil at medium  flame. Stir well until all the sugar is dissolved
3-  Mash this mix with a masher or back of a ladle
4-  Add salt and chilly powder and let the mix boil until thickens to the right consistency.
The right consistency can be tested to drop a little into a bowl of water. If it spreads in water it means  that  there is a need to cook for a few more minutes
5-  When the chutney  is cooked to perfection switch off the gas and allow it cool completely before storing it in a glass bottle
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