Dried Plum Chutney

This is called alu bukhara (dry plums) chutney in Pakistan and made at weddings on a large scale. I learnt this from my husband’s 75 year old uncle, he actually made it for me and then told me how to do it right!


  • 8 oz dried plums
  • 1 cup sugar
  • 1 tsp salt
  • 2 whole cloves


  1. Place dry plums in a bowl, pour enough hot water to cover, soak for 2 hours (they will absorb the water and swell up).
  2. Place soaked plums into a pan, add half cup water, bring to the boil, add 2 cloves, keep on rolling boil for 4 – 5 mins or until plum pulp starts separating from the stones, add sugar and salt, boil for a further 10 mins on low heat until sugar forms a syrupy consistency.
  3. Switch off, cool slightly and pour into a glass jar, cool and close.
  4. Store in a refrigerator for up to a month.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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