Aloo Bokhara Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1 kg - plums (aloo bukhara)
  • 1 tbsp - fenugreek seeds
  • 1 tbsp - nigella seeds
  • 1 tbsp - fennel seeds
  • 1 tbsp - chilli powder
  • mustard oil to cover the pickle
  • 200 g - salt

How to Make Aloo Bokhara Pickle

  • Wash, wipe and perforate each plum with a sharp pointed knife.
  • Mix with the rest of the ingredients and 6 tbsps. of oil.
  • Arrange in a jar and tie the neck of the jar with a muslin cloth. Sun it for 15 days.
  • Then add enough oil to cover the fruit and keep in a cool dry place.