Plum Pickle Recipe | Dried Plum Pickle | Aam Ka Bukhara Pickle | How to Make Plum Pickle | Plum Pickle | How to Make Plum Pickle at Home | Homemade Plum Pickle |

 

Plum Pickle Recipe | Dried Plum Pickle | Aam Ka Bukhara Pickle | How to Make Plum Pickle | Plum Pickle | How to Make Plum Pickle at Home | Homemade Plum Pickle | Plum Pickle Recipe (Dried Plum Pickle): Here is a classic North Indian/Pakistani-style recipe for making plum pickle:

Ingredients

Plums (Dried Plums): 250 grams

Sugar or Jaggery: 100 grams (adjust to taste)

Mustard Oil: ½ cup

Vinegar: 2 tablespoons

Salt: To taste

Red Chili Powder: 1–2 teaspoons

Turmeric Powder: ½ teaspoon

Roasted Cumin Powder: 1 teaspoon

Fennel Seeds (Saunf): 1 teaspoon

Nigella Seeds (Kalonji): ½ teaspoon

Fenugreek Seeds (Methi Dana): ½ teaspoon

Mustard Seeds (Rai): 1 teaspoon

Black Salt: ½ teaspoon (Optional)

Whole Dried Red Chilies: 2 (Optional)

Water: As required

Homemade Plum Pickle Recipe

Instructions:

Wash and Soak:

Wash the dried plums thoroughly and soak them in warm water for 2–3 hours to soften them. Drain off the excess water.

Cook the Plums:

In a pan, add the soaked plums, sugar/jaggery, and a little water. Cook over medium heat until the plums become soft and the sugar/jaggery dissolves, forming a thick syrup.

Prepare the Spice Blend:

Dry roast the fennel seeds, mustard seeds, fenugreek seeds, and whole red chilies for 1–2 minutes. Let them cool down, then coarsely crush them.

Combine Everything:

Add the roasted spices, red chili powder, turmeric, roasted cumin powder, salt, black salt, and nigella seeds to the cooked plum mixture. Stir well to combine. Combine the Oil and Vinegar:

Heat the mustard oil until it begins to smoke, then let it cool down slightly. Pour the oil and vinegar into the plum mixture. Mix thoroughly.

Cool and Store:

Allow the pickle to cool down completely. Transfer it into a clean, dry, and airtight jar.

Allow the Pickle to Mature:

Keep the jar at room temperature for 2–3 days so that the flavors of the spices infuse well into the pickle; during this time, shake the jar once daily. As the pickle sits, it will gradually thicken.

Tips

You can adjust the quantities of sugar (or jaggery) and chilies according to your personal preference. To keep the pickle fresh for a longer period, store it in the refrigerator.

To prevent the pickle from spoiling, always use a clean and dry spoon.

This sweet, tangy-sweet, and spicy pickle pairs wonderfully with parathas, rotis, or rice.

If you would like to prepare a smaller batch, make an oil-free version, or would like the recipe in Hindi, please do let me know!