Aaloo Bukhara Chutney (2)

1/2 lbs aaloo bukhara (Prunes) 
1 cup Sugar 
1 drop Red Food Color (Optional)

- Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. 
- In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. 
- Add the food color in the sauce to take on a reddish tinge. 
- When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. 
- Serve as a condiment. 

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