indian olive (jalpai) chutney
Olives are a seasonal fruit, harvested during the winter. It has a tangy flavour, hence goes well with daal. It is also used to make pickles, chutneys, etc. Making chutneys and pickles is a fantastic way to preserve processed food for longer. The chutney tastes sweet, tangy, and very delicious. This chutney can be preserved for a year or longer under refrigeration.
Cooking Time
15min
Prep Time
10 min
Serves
20
Categories
Breakfast
Desserts
Dinner
Lunch
Side Dish
Cooking tools used
Pressure Cooker
Cuisines
Indian - Bengali
Ingredients
Main Section
Olives
500
gms
jaggery
700
gms
oil
1
spoon
cumin seeds
1
tsp
fennel seeds
1
tsp
Bay leaves
4
unit/count
coriander powder
1
tsp
red chilli powder
1
tsp
Fennel seeds powder
1
tsp
Nigella Seeds
1
tsp
Table salt
1
tsp
Black Salt
1
tsp
raisins
10-20
unit/count
Step 1
Take the rinsed and chopped olives (don't discard the seeds; they are the key flavor-enhancing components). Boil the water and salt in the cooker for three whistles. Avoid using too much water.
Step 2
In a pan, heat the oil, add cumin seeds, and let it crackle. Add the bay leaves, Fennel seeds and saute for a few minutes.
Step 3
Add the nigella seeds, coriander powder, fennel seeds powder, red chili powder, and black salt one by one.
Step 4
Add the boiled olives, along with the water (if you had boiled them in a little amount of water), to the pan and saute.
Step 5
Add the jaggery at this point and stir to break it down. Meanwhile, you can also add raisins.
Step 6
Cover the pan and let it cook.
Step 7
Remove the cover, and occasionally saute it. To fully soften and thoroughly meld with the jaggery and olives, it will take about 15 minutes.
Step 8
It tastes great as a dessert and also goes well with chapatis. It can be preserved for a long time under refrigeration.
