Aloobukhara Chutney
(Prune Chutney) Recipe

Origin: Pakistan Period: Traditional

Ingredients

200g sugar
250g prunes (aloobukhara)
a drop of red food coluring (optional)

Aloobukhara Chutney
(Prune Chutney) Preparation:

Method:

Thoroughly wash the prunes then soak in plenty of water for about 2 hours. Drain the prunes and place in a saucepan along with 120ml water and the sugar. Cook on low heat until the sugar has dissolved then cover and allow to cook for 30 minutes.

Add a drop of food colour (if you want the traditional reddish tinge to the sauce) then continue cooking, uncovered, until the sauce has thickened and the pits have separated from the prunes. Remove from the heat at this stage and set aside to cool.

Serve as a condiment.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Prune Chutney to your online bookmark site:

Celtnet Recipes - Prune Chutney Recipe

More Indian recipes...

More recipes for sauces and jams...

More Traditional recipes...

More recipes for Fruit...

More recipes for Jams and Preserves...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web:

Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home

Recipes

Dessert

Breads, Cakes and Pastries

Sauces and Jams

Here are a selction of recipes:

Achar
Algerian Dried Apricots in Syrup
Algerian Roast Pepper Sauce
Anchovy Sauce
Apple, Tamarillo and Prune Chutney
Apricot Nectar
Apricot Preserve
Apricot Stuffing
Béarnaise Sauce
Béchamel Sauce
Basil Jelly
Basil Pesto
Beech Mast Oil
Beer Barbecue Sauce
Beetroot Relish
Beetroot, Orange and Pumpkin Sambal
Berbere Sauce
Bitter Brandy Sauce
Black Butter Sauce for Fish
Black Eyed Pea and Benne Seed Dip
Black Truffle Coulis
Blackberry Jam
Blender Hollandaise
Blue Cheese Dip
Blue Cheese Dressing
Bramble and Apple Jam
Brandy Butter
Brown Devil Sauce
Brown Sauce for Spaghetti
Cajun-style Baked Fish
Candied Grapefruit Peel
Candied Violet Flowers
Catalina Dressing
Cayman Mango Chutney
Cherry Preserve
Cherry Sauce
Chestnut Sauce for Turkey
Chilli Barbecue Sauce
Chilli Oil
Chilli Tapenade
Chocolate Sauce
Chocolate Syrup
Cobnut Nut Butter
Cobnut Stuffing
Compote of Rhubarb
Crabapple Tamarillo and Chilli Jelly
Crabapple and Chilli Jelly
Cranberry Sauce
Cumberland Sauce
Dewberry Jam
Dill Piccata Sauce
Domada
Dried Piri-piri and Mustard Sauce
Dried Sea-buckthorn Berries
Avgolemno (Egg and Lemon Sauce)
Egyptian Smen
Elderberry and Apple Jelly
Family Spaghetti Sauce
Fat Hen Spread
Fish Stock for Storing
Franks Red Hot Sauce
French Stuffing
French Vinaigrette Marinade
Kpakpo Shito (Fresh Shitor)
Fruit Stuffing for Duck
Fudge Sauce
Garlic Oil
Kraeuterbutter (German Herby Butter)
Ginger Garlic Paste
Gooseberry Curd
Gooseberry Jelly
Uzum Receli (Grape Jam)
Greek Bulghur Wheat Stuffing
Green Bean Chutney
Green Butter
Green Seasoning
Green Tomato Chutney
Greengage Cheese
Greengage Marmalade
Hajikami Ginger
Haw Jelly
Hoisin Sauce
Home-made French Dressing
Honey Sauce III
Honey and Mustard Dressing
Hop Giardinara
Horseradish Sauce
Hot Chilli Paste
Hot Pepper and Anchovy Sauce
Irish Moss Jelly
Jam Sauce
Kammon Hoot
Last-minute Sauce
Lemon Sauce III
Lemon Sauce IV
Liberian Green Seasoning
Hassa (Libyan Gravy)
Loquat Jam
Macadamia Nut Butter
Mallow Leaf Peanut Sauce
Mango Chutney
Mango Sauce
Saltsa Marinati gia Psaria (Marinade Sauce for Fish)
Marmalade Jelly
Masala Raita
Massaman Curry Paste
Mauritian Mango Chutney
Medlar and Lemon Jelly
Podina Chutney (Mint Chutney)
Mock Cream
Mooglai Tandoori Marinade
Mulberry Jelly
Mushroom Catsup
Mushroom Pickle
Mushroom Sauce
Mushroom Velouté Sauce
Sauce aux Champignons et Citron (Mushroom and Lemon Sauce)
Mustard Sauce For Ham
Ladolemno (Oil and Lemon Dressing)
Orange Curd
Portakal Receli (Orange Jam)
Orange Sauce
Oven-dried Plums
Palm Soup Base #2
Papaya Jam
Bazngan Mkhalel (Pickled Aubergines)
Pickled Crow Garlic Bulbs
Pickled Damsons or Plums
Pickled Eggs
Pickled Marsh Samphire
Pickled Marsh Samphire II
Pickled Wild Leek Bulbs
Pineapple Chutney
Portuguese Tamarillo Sauce
Preserved Lemons
Molho do piri piri (Protugese Piri-piri sauce)
Sauce Soubise Rapide (Quick Soubise Sauce)
Raspberry Jelly
Raspberry Vinegar
Redcurrant Jelly
Rhubarb Chutney
Rhubarb Juice
Rhubarb and Angelica Jam
Rose Hip Jam
Rose Hip Syrup
Rose Petal Jam
Rose Petal Jelly
Rosehip Purée
Rowan Berry Syrup
Rowan Gravy
Rum Butter
Hrin (Russian Beetroot and Horseradish Relish)
Saffron Broth
Salsa Pizzaiola
Salted Mustard Greens
Sambal Olek
Lamoun Makbouss (Samboosak)
Sauce Bigarade
Sauce Cardinal
Sauce Crème
Sauce Fines Herbes
Sauce Hollandaise
Sauce Rémoulade
Sauce Soubise II
Sauce Tartare
Sauce Tartare II
Sauce Venaison
Sauce Verde
Sauce aux Champignons
Sauce with Cumin
Sauerkraut Filling for Vareniki
Savory Butter
Savoury Lemon Sauce
Sea-buckthorn Berry Catsup
Sea-buckthorn Berry Syrup
Sea-buckthorn Jam
Simple Sauce Hollandaise
Simple Thousand Island Dressing
Zafrig (Soup Thickening Base)
Tegelese Tesmi (Spiced Butter)
Spiced Gooseberries
Spiced Plums in Blackcurrant Leaves
Spiced Vinegar
Spiced Wild Plums
Spicy Quince Chutney
Sweet Ginger Sauce
Sweet and Hot Pepper Tamarillo Relish
Meshwiya 2 (Sweet and Hot Pepper Tomato Relish)
Sweet and Sour Haw Sauce
Tamarillo Apple Sauce
Tamarillo Catsup
Tamarillo Gumbo Sauce
Tamarillo Preserve
Tamarind Paste
Tapeande
Tarragon Jelly
Tennessee Barbecue Sauce
Teriyaki Sauce
Nam Prik Num (Thai Chilli and Tomato Dip)
Thai Sweet Chilli Sauce
Tinned Tomato Sauce
Trini Sweet and Sour Mango Relish
Trinidadian Hot Pepper Sauce
Ukrainian Traditional Beef Stock
Universal Devil's Mixture
Vegetable Aspic Jelly
Vegetable Chutney
Vegetable Marrow Pickle
Victorian Apple Stuffing
Wasabi Salad Dressing
Watercress Sauce for Fish
Fond Blanc (White Bouillon)
Whitebeam Berry Relish
Wild Apple and Chilli Jelly
Wild Duck with Dewberry Sauce
Wild Mushroom Sauce
Wild Plum Sauce for Roast Pork
Wild Strawberry Sauce
Zambian Piri Piri
Amb Halad Ka Achar (Zedoary Pickle)

Snacks

Drinks

Spice Blends

Cocktails

Recipe Search

Site Search

Unit Converter

winelegacy.com - superb quality, hand-picked wines from around the world

Welcome to the Celtnet Recipes Page for Prune Chutney

Aloobukhara Chutney(Prune Chutney) Recipe

Origin: Pakistan Period: Traditional

Ingredients

Aloobukhara Chutney(Prune Chutney) Preparation:

Method:

Recipes

Starters

Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses