Aaloo Bukhary Ki Chutney

(Plum Chutney)

Recipe origin: Pakistan

Ingredients

• 1 cup prunes (dried plums)
• 2 cups water
• ½ cup sugar
• ½ cup vinegar
• Salt, to taste
• Pepper, to taste
• Cayenne pepper, to taste
• Red chili powder, to taste

Procedure

1. In a saucepan, add the water, salt, peppers, and chili powder to dried plums.
2. Bring to a boil and cook until plums are tender, about 5 minutes. Reduce heat to medium and add sugar.
3. Stir, and cook until the sugar melts and the mixture thickens, about 2 minutes.
4. Add the vinegar and bring the mixture to a boil, about 2 minutes.
5. Serve warm or at room temperature as a condiment with roti (bread), meat, or vegetables.

Those who can afford it eat meats such as sheep, poultry, and sometimes gayka gosht (beef). There are a number of ways meat is prepared in Pakistan. Karai is a method where the meat is cooked with vegetables and served in its own pan. Jalfrezi is meat stir-fried with tomatoes, egg, and chilies. Tikka and bhoti kebab both refer to meat grilled on a spit (a slender rod or skewer) over an open fire.