CHATNI of ALUBOKHARA

Ingredients

• 1 powa (approx. 250 g / 8.8 oz) alubokhara (dried plums) (Available in South Asian grocery stores; prunes can serve as a visual reference for size but alubokhara has a distinct tart flavour)
• 1 powa (approx. 250 g / 8.8 oz) raisins (Use regular seedless raisins)
• 1 powa (approx. 250 g / 8.8 oz) dates (Fresh or semi-dried dates; remove pits before cooking if present)
• 0.5 powa (approx. 125 ml / ½ cup) oil (A neutral cooking oil such as mustard oil (traditional) or vegetable oil works well)
• 1 generous pinch (approx. ½ tsp) panch-foron (A Bengali five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds; available at South Asian grocery stores)
• 1 small handful (approx. 2–3 chillies, broken in half) broken dried red chillies (Break dried red chillies by hand into 2–3 pieces each; adjust quantity to your heat preference)
• 3 powas (approx. 750 ml / 3 cups) water (Use plain cold water)
• 1 powa (approx. 250 g / 1¼ cups) sugar (White granulated sugar; adjust slightly to taste if your fruit is very sweet or very tart)
• 1 generous pinch (approx. ¼ tsp) salt (Fine table salt or sea salt)
• 1 a little (approx. ¼ tsp ground turmeric mixed with a few drops of water to form a paste) pasted turmeric (If using ground turmeric powder, mix with just enough water to make a thin paste before adding; this prevents the powder from clumping in the hot oil)

Instructions

1. 1Place the alubokhara (dried plums), raisins, and dates into a medium-sized enamelled or non-reactive pot (stainless steel or glass works well if you don't have an enamelled pot — avoid bare aluminium or cast iron for acidic fruits). Pour enough cold water over them to fully submerge all the fruit. Gently wash and agitate the fruit with your hands, then drain off the washing water. Refill the pot with fresh cold water, making sure the alubokhara and raisins are fully submerged. Set the dates aside in a separate bowl — they do not need to soak. Allow the alubokhara and raisins to soak for 15 minutes. This softens them and makes them easier to cook evenly. While the fruit soaks, prepare the rest of your ingredients: measure out the oil, panch-foron, broken chillies, water, sugar, salt, and turmeric paste and have them ready near the stove.
2. 2After the fruit has soaked, drain the alubokhara and raisins through a colander and set them aside alongside the dates. In a wide, heavy-bottomed pan or kadai, heat the oil over medium heat. To test if the oil is hot enough, drop a single seed of panch-foron into the oil — if it sizzles immediately, the oil is ready. Add the full pinch of panch-foron to the hot oil. The seeds will begin to splutter and pop — this is normal and means the spices are releasing their aroma. Stand back slightly to avoid splatter. After 20–30 seconds, when the seeds are fragrant and lightly golden, add the broken dried red chillies. Fry for a further 20–30 seconds until the chillies darken slightly. Do not let either the seeds or chillies burn — reduce the heat if things are moving too fast.
3. 3Add the drained alubokhara, drained raisins, and dates to the pan with the spiced oil. Stir gently to coat the fruit in the oil. Fry over medium heat for 2–3 minutes, stirring occasionally, until the fruit is glossy and just beginning to soften at the edges. You are not trying to cook the fruit through at this stage — just lightly frying it to help it absorb the spiced oil and develop a little colour. Be gentle when stirring so the fruit does not break apart completely.
4. 4Pour the 3 powas (approx. 750 ml / 3 cups) of water into the pan with the fruit. Stir gently and increase the heat to medium-high. Bring the mixture to a full rolling boil — you will see large bubbles breaking the surface. Once boiling, add the sugar, salt, and turmeric paste. Stir well to dissolve the sugar completely. To make the turmeric paste: stir a little ground turmeric with just enough water to form a smooth, thin paste (about ¼ tsp turmeric with 1 tsp water) in a small bowl before adding. This prevents lumps. Stir everything together and ensure there are no undissolved clumps of sugar at the bottom of the pan.
5. 5Reduce the heat to medium-low and allow the chutney to simmer uncovered, stirring every 2–3 minutes to prevent sticking. As the chutney cooks, the liquid will reduce and thicken into a syrupy, jam-like consistency. This typically takes around 15–20 minutes from the point of boiling. To test the thickness: dip a metal spoon into the chutney and hold it horizontally — the chutney should coat the back of the spoon and drip slowly rather than running off freely. Alternatively, drop a small amount onto a cold plate; it should hold its shape slightly and not spread out like water. The original recipe describes this as the desired thickness of the 'soup', indicating a loose but glossy, spoonable consistency — not a stiff jam. When you are happy with the thickness, remove the pan from the heat immediately, as the chutney will continue to thicken slightly as it cools. Allow to cool before serving or transferring to a clean jar.