Aloo Bukhara ki chutney is for those who love meeti chutney. You can eat it just like this. Make some samose and pakore it’ll make anything taste better. Have it as a side for gol guppey. You do you. It’s one of the sweet chutneys my mom has taught me. We add almonds and char magaz. So char magaz is a combination of four types of seeds. It has musk melon seeds , watermelon seeds, pumpkin seeds and cucumber seeds. In English it’s called 4 seeds, but in urdu we say Chare Magaz. If you don’t like two much almonds reduce it. Add 5 or 6 and same goes for the seeds. For those who can eat it like this, have it as a dessert. I personally like with less almonds but to keep my moms recipe authentic, we gotta add 15 -18 almonds. So guys go try it out , have it in your dawats and I promise you people will ask omg how did you make it.
* One cup Aloo Bukhara( choose the golden brown ones not the black dark ones)
* One cup sugar * 2 tablespoons char Magaz (four seeds)
* Less than a tsp of chilli powder and pinch of chilli flakes
* Pinch of salt
* 15-18 almonds.( soak them over night and peel it in the morning )
* 2 tablespoons vinegar * Water around 3 cups
Step 1: add your water and aloo Bukhara, once it starts bubbling up , add you sugar. Cook a min or two add your salt and chlli powder. Cook another few minutes and add your vinegar.
Step 2: add your Chare Magaz and almonds and cook till its thick.
Tips:Think of this as if your making Carmel. Your treating this dish the same. Once it’s nice and thick. Close your heat serve it in a pretty bowl. Presentation is key. My mom always says, if it doesn’t look good then it isn’t good. The human Mind eats with its eyes not by taste.
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