Take 1 cup dry plum or aloo bukhara and remove the seeds.
Soak 1/2 cup of almond and cashew in hot water for 1/2 an hour.
Drain water and grind to a paste.
Boil 2 cups of water in a pan and add the seeds of the plum, as they have some masses left. If you boil seeds for a couple of minute, all the remaining plum masses will go to water. Discard the seeds after cooking for 3-4 minutes.
Add in the plum pieces and cook for about 10 minutes or until the plums become soft and mushy.
Next add in grinded nut paste. Mix well.
After 2-3 minutes of cooking (stir in between), add in spices like chilli powder and roasted cumin powder. Also add in 1/4th teaspoon of salt.
Stir well to make a homogeneous mixture. Then add in sugar. Mix well and cook until sugar dissolves completely.
Add 1 tablespoon of vinegar and a pinch of saffron colour. Mix well.Adjust the seasoning in this stage.
Mix well and remove from heat. The consistency of the sauce will be little thick and sticky.
Remove from heat, allow the chutney or sauce to cool completely. Then transfer to glass bottle.
Store in the refrigerator. Use whenever you want to enjoy.
