i jus bought dried alu bakharam (plum). n immli.
can any one tell me how to make that chutney, the one they serve in pakistan on weddings.
or can i combine chutney with immli n plum??
Thanks.
Re: Alu bakhara chutney
what I would do is soak the aloobuharas and imli in the same bowl overnight. next day, pit the aloo bukaras and strain the liquid to get rid of the imli seeds. Then put the water and the aloobookhara flesh on heat with some seasoning like salt, pepper, lemon juice, red pepper, cinnamon powder or stick and let it cook. let it come to a boil add sugar and let cook. Use a cooking spoon or potato masher to break down the plums. Stirr it frequently. Let it cook on medium low heat. When the chutni has thickened, turn off the head and let it cool down. Remember that it thickens while cooling so you don't want it to thicken too much while cooking.
Re: Alu bakhara chutney
THis recipe is by samina jaleel
ALOO BUKHAREY KI CHUTNEY.
ING:
Aloo bukharey/1-1/2 cup, (pitted) 3-4 hrs ke liye1 cup pani main bhigo dein.aur 1/2 cup
aloo bukharey aise he rehne dein.
Sugar/1-1/2 cup.
Chotti illaechi / 4-5 nos.
Lal pissi mirch/1 tsp.
Chaar maagez/2 tbsp.
METHOD:
-Aloo bukharey main chotti illaechi,lal mirch powder dal ker mix kar lein.
-Sugar add ker dein aur cook karein.
-Jub sugar dissolve ho jai tu thick hone tak pakne dein.
-Thick ho jai tu chaar maagez dalein,milaein,its ready...serve.....
Albelli,
Click on the link below and you will find the recipe for aaloo bukhara chutney.