Alu bukhara Chutney (Plum Chutney)

Ingredients:

• 150 grams Alu bukhara / plum
• 6 pieces of khejur / date palm
• 1 tbsp. raisins
• ¼ tsp. panch phoran
• 1-2 dry red chilies
• ¼ tsp. turmeric powder
• ¼ tsp cinnamon powder (optional)
• ½ tsp. ginger (grated)
• 3 tbsp. sugar (or adjust to taste)
• 1 tbsp. oil
• Salt to taste
• 150 ml water

Making Procedure:

Wash the alu bukhara / plum. Then cut them into slices after removing the seeds. Now remove seeds from khejur, chop the khejur and keep aside.

Heat oil in a pan. Add dry red chilies and panch phoran. When the seeds crackle add turmeric powder, stir it and add alu bukhara, khejur. Fry it for 3-5 minutes on low heat.

After that add raisins, salt and water, stir and cook it covered for 3-5 minutes.

Then open the lid and add sugar, grated ginger. Stir the mixture continuously for 2 minutes and add cinnamon powder. Mix it well and cook till the mixture thickens to your desired consistency.

Now pour it into a ceramic or glass bowl. Allow it to cool down and then serve the alu bukhara / plum chutney.