Aloo Bukharay ki Chutney by Zubaida Tariq


Dried Plums        2 packets
Tamarind Paste        1 cup
Boiled Almonds            10
Nigella Seeds        1 tsp
Red Chilies        10
Chopped Ginger        2 tbsp
Sugar or Jaggery        1 cup
White Vinegar            ½ cup
Salt                to taste

•    Soak aloo bukaray with some water and mash it with hand.
•    Add on tamarind paste.
•    In handi aad in tamarind paste, aloo bukharay, sugar almonds, chopped ginger, white vinegar and cook it on a low flame.
•    Add in salt and chutney is ready.

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