Aloo Bukhara Chutney – Sweet & Tangy Plum Chutney

Aloo Bukhara Chutney (aloo bukhara ki chatni) is Pakistan's sweet-and-sour occasion chutney — dried plums cooked down with imli, studded with almonds and Chaar Maghaz, and served wherever the table is full.

The Chutney That Comes Out When the House Is Full

Shahida's Aloo Bukhara Chutney is crafted from a 50-year family recipe, made in small batches with dried plums, real tamarind and whole almonds. No shortcuts. No artificial preservatives. The sweet-sour chutney that has sat at the centre of Pakistani gatherings for generations.

Flavour Profile

Sweet · Tangy · Nutty — the first note is the dark, jammy sweetness of dried aloo bukhara, cut almost immediately by the sourness of imli. Red chilli sits underneath rather than on top — enough to notice, not enough to stop anyone reaching for more. Almonds and Chaar Maghaz break through the softness, so it has texture rather than the smoothness of a spread.

Perfect With

Desi classics
Samosa · Pakora · Spring Rolls · Roll Paratha

BBQ & grills
Chicken Tikka · Seekh Kebabs · Chapli Kebab · BBQ Platter

Everyday favourites
Daal Chawal · French Fries · Nuggets · Parathas

Gatherings
Weddings · Dawats · Eid · Large family meals

On its own
Straight off the spoon — a small one

This is the one most families call shadiyon wali chutney — the chutney that appears when there are more people than chairs. It is also the one people eat a spoonful of on its own, standing at the fridge, purely for the tangy kick.

Not sure which chutney?

Aloo Bukhara is the richest of the four and the one for occasions. It is fuller and more special than Imli Chutney, which is the everyday sweet-tangy choice; completely different from the fresh, herbal Mint & Imli; and the opposite end of the table from the fiery Red Chilli & Garlic. Reach for it when the meal matters. Compare them all on the chutneys page.

Ingredients

Aloo Bukhara (Dried Plums), Imli (Tamarind), Sugar, Almonds, Chaar Maghaz (Four Seeds), Red Chillies, Salt, Vinegar, Shahida's Secret Spice(s)

Contains almonds and Chaar Maghaz (Four Seeds). Not suitable for anyone with a nut or seed allergy.

Vegetarian. All ingredients are halal by nature. No alcohol. No non-halal derivatives.

The Difference Is in the Plum

Most commercial aloo bukhara chutneys pad the jar — cashews, raisins, pumpkin seeds, silver leaf. It photographs beautifully and it hides a thin plum. Ours starts with aloo bukhara good enough that it doesn't need the company, cooked slowly with real tamarind until the colour goes dark on its own. The almonds and Chaar Maghaz are there for texture, not to lengthen the ingredient list. No artificial preservatives. The real thing.

Better Together

Serve Aloo Bukhara alongside Imli Chutney and a dusting of Chaat Masala for a full occasion spread. Want the everyday three as well? The Premium Chutney Collection brings Imli, Mint & Imli and Red Chilli & Garlic together (250g each) for PKR 1,750 — add this jar and your order ships free nationwide.

Learn More

New to aloo bukhara? Read our complete guide: Aloo Bukhara: The Plum Behind Pakistan's Wedding Chutney →

Frequently Asked Questions

What is aloo bukhara in English?
Aloo bukhara is the Urdu name for the plum. This chutney is made with the dried sour plum, which in English is usually just called a dried plum — close to what is sold elsewhere as a prune, though the varieties used in Pakistani cooking are noticeably more sour.

Aloo bukhara ki chatni kis cheez se banti hai? (What is it made from?)
Dried plums, tamarind, sugar, almonds, Chaar Maghaz, red chillies, salt, vinegar and Shahida's secret spice(s). Nine real ingredients — nothing artificial.

How much does Aloo Bukhara Chutney cost, and where do you deliver?
PKR 1,250 for the 300g jar. We deliver nationwide across Pakistan, typically 3–4 business days in major cities and 4–5 days elsewhere.

What does aloo bukhara chutney taste like?
Sweet and sour at the same time, with a late, mild heat. The plum gives depth and body; the imli keeps it sharp. The almonds and Chaar Maghaz give it texture through every spoonful.

What do you eat aloo bukhara chutney with?
Daal chawal, seekh kabab, chicken tikka, chapli kabab and anything off the charcoal; samosas, pakoras, spring rolls and roll paratha. Above all, it belongs on the table when there are guests — it is the chutney families bring out for weddings, dawats and Eid. And plenty of people eat a small spoonful on its own, purely for the tangy kick.

Can you eat aloo bukhara chutney on its own?
Yes, and many people do — a small spoonful straight from the jar when you want something sharp and sweet. Keep the quantity modest; it is rich, and a little goes a long way.

Does it contain nuts?
Yes — almonds and Chaar Maghaz (Four Seeds). Not suitable for anyone with a nut or seed allergy. Our Imli Chutney and Red Chilli & Garlic Chutney contain neither.

How hot is it?
Mild. There are red chillies in the recipe for depth, but sweet and sour lead. Comfortable for most palates, including children.

Is it vegetarian and halal?
Yes to both. Every ingredient is plant-based and halal by nature — no alcohol, no non-halal derivatives.

Can I make aloo bukhara chutney at home?
You can — most Pakistani families have a version. It takes soaking, slow cooking and a practised hand with the sugar-to-imli ratio. This jar exists for the weeks when you would rather not.

Storage Instructions

Store sealed in a cool, dry place away from direct sunlight — for the freshest flavour, enjoy within 6 months. Refrigerate after opening and use within 4–6 weeks. Shake well before use; always use a clean, dry spoon.

Net Wt: 300g | Made in Pakistan | Halal