1 & ½ tsp whole black pepper(sabat kali mirch)
1-2 pieces of mace(javetri)
1 whole Nutmeg-break it into pieces (jaiphal,toR lain)
1 -1½ inches cinammon (daar chini)
1 tsp Cumin seeds (sabat/safaid zeera)
1 tsp chili powder(lal mirch powder)
1 tsp Salt
1 cup full Sugar or as desired
2 cups Prunes (aalo bukharay)
2 table spoon white Vinegar (safaid sirka)
1 table spoon or more mixed Water Melon seeds (charmagaz)
Aaloo Bukhara Chatni Method / Tarika:
Soak prunes over night and mash them and remove some seeds.rinse the seeds in some water and pour that water in the prunes.
Make a muslin cloth pouch or a closed strainer and put spices in it except salt and red chilies.
Cook the prunes in a pot alongwith this cloth pouch/closed strainer with spices; mix it and add 1 cup water.
Cook it until the flavor of all the spices is extracted.
Add sugar, mix and cook on medium heat.
When it gets thick add salt ,chili and food color.
Add mixed water melon seeds.
Now when it gets thick and bubbles start appearing just before closing the flame, add vinegar.
Don't cook too long after adding vinegar, just for a short while seeve
Prunes of foreign countries are sweet not sour; they cannot be used in biryani or for making sauces. only the prunes from India and Pakistan can be used for these purposes.
Powdered food color are the best available now a days.
Send Recipe's Errors & Suggestions