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!
Dried Plum ChutneyPrint Recipe
- 8 oz dried plums
- 1 cup sugar
- 1 tsp salt
- 2 whole cloves
Place dry plums in a bowl, pour enough hot water to cover, soak for 2 hours (they will absorb the water and swell up).
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.
Switch off, cool slightly and pour into a glass jar, cool and close.
Store in a refrigerator for up to a month.