If, like me, you are a fan of fruits, you must be open to eating them in any form. Fruits are undoubtedly one of the best gifts we have received from Mother Nature. They are loaded with essential vitamins and minerals that are beneficial for our body. Juice them, cook them or eat them whole, fruits are equally beneficial in all forms. This is what makes them versatile for every meal. If you ask me, I try to include as many fruits as possible in my diet in various forms – one of my most favourite things is chutney. A spoonful of chutney can make your regular meal better than any other. I have been making fruit chutneys for a while now and recently, I came across an amazing recipe called Aloo Bukhara Chutney! Yes, it is tried and tested.
Also read: Bored of regular chutneys? This Rajasthani Peanut Chutney will bring a pleasant change to your meal
Aloo Bukhara or plum is known for its tangy and sour taste, which when mixed with our favourite spices, makes a great condiment. Are you a fan of Aloo Bukhara? Then you have come to the right place! Read on to know how you can make this easy chutney at home.
Is Aloo Bukhara Chutney healthy?
Absolutely! Aloo Bukhara ki Chutney is healthy and extremely easy to make. Its main ingredient, aloo bukhara, is a great source of dietary fibre that can keep your digestive system healthy and happy. Moreover, this sour fruit is also loaded with antioxidants and detoxifying properties that can help boost your metabolism. Moreover, aloo bukhara is loaded with a variety of healthy components like vitamin A, vitamin C, folate, vitamin K, magnesium, zinc, etc., which can be beneficial for your health. The sweetness in this chutney does not come from refined sugar but from jaggery, which makes the chutney an even healthier option. The combination of sweet and savoury accents in this chutney, which comes from the mix of spices used in this recipe, will add a burst of flavour to your regular homemade dishes!
How long can you store Aloo Bukhara Chutney?
Aloo Bukhara Chutney tastes best when consumed fresh. However, if you have made a large batch of this chutney, store it in an airtight container and keep it in the fridge. If you are not keeping it in the fridge, make sure to keep it in a cool and dry place. Eat it within 3-4 days for the best taste and flavour!
How to make Aloo Bukhara Chutney at home | Aloo Bukhara Chutney Recipe
Making aloo bukhara chutney at home is very easy. The recipe is shared by digital content creator Aashti Sindhu (@aashtis) on her Instagram page. To do so, first heat some oil in a pan. When it starts shimmering, add mustard seeds and let them crackle. Then add cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dried red chillies and curry leaves. Cook for about two minutes until the spices start to emit an aroma. Meanwhile, chop 7-8 aloo bukhara and add them to the pan. Cover and cook for a while until the aloo bukhara becomes soft. Then add salt, pepper and ginger paste and ¼ cup water to the mixture. When the mixture is reduced to half, add jaggery to it and mix well. Cook for 1-2 minutes and your mixture is ready!
Watch the full video below:
View this post on Instagram
Also read: Onion-Peanut Chutney: A great South Indian side dish to pair with dosa, idli and paratha
Will you try this Aloo Bukhara Chutney at home? Let us know in the comments below!