Aloo Bukhara aur Anardane ki Chutney, also known as Plum and Pomegranate Chutney, is a tangy and sweet condiment commonly served in Indian cuisine. It pairs well with various snacks, appetizers, and main dishes. Here’s a simple recipe to make this delicious chutney:
Ingredients:
- 1 cup fresh or dried plums (Aloo Bukhara)
- 1/2 cup pomegranate seeds (Anardana)
- 1/4 cup jaggery or sugar (adjust to taste)
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish (optional)
Instructions:
- Preparing the Plums: If using dried plums, soak them in warm water for about 30 minutes to soften. If using fresh plums, remove the pits and chop them into small pieces.
- Blending: In a blender or food processor, combine the soaked or fresh plums along with the pomegranate seeds. Blend until you get a smooth puree.
- Cooking: Transfer the plum and pomegranate puree to a saucepan. Add jaggery or sugar, roasted cumin powder, red chili powder, and salt to taste. Stir well to combine.
- Simmering: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 10-15 minutes, stirring occasionally, until the chutney thickens to your desired consistency. If the chutney is too thick, you can add a little water to adjust the consistency.
- Cooling and Serving: Once cooked, remove the chutney from the heat and let it cool down to room temperature. Transfer it to a serving bowl.
- Garnishing: If desired, garnish the chutney with chopped fresh coriander leaves for a pop of color and added freshness.
- Storing: Store the Aloo Bukhara aur Anardane ki Chutney in an airtight container in the refrigerator. It can be kept for up to a week.
This chutney is a delightful blend of sweet and tangy flavors, perfect for serving with snacks like samosas, pakoras, or even alongside main dishes like biryani or kebabs. Enjoy!
