Indian Olive (Jalpai) Chutney

Ingredients

• 500 gms Olives (Rinsed and chopped, seeds included for flavor)
• 700 gms Jaggery
• 1 spoon Oil
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 4 unit/count Bay leaves
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1 tsp Fennel seeds powder
• 1 tsp Nigella seeds
• 1 tsp Table salt
• 1 tsp Black salt
• 15 unit/count Raisins (10-20 raisins)

Instructions

1. 1Rinse and chop the olives, ensuring to retain the seeds for enhanced flavor. In a pressure cooker, boil the olives with water and table salt for three whistles. Use minimal water to avoid excess liquid.
2. 2In a pan, heat the oil over medium heat. Add cumin seeds and allow them to crackle. Then, add bay leaves and fennel seeds, sautéing for a few minutes until aromatic.
3. 3Add nigella seeds, coriander powder, fennel seeds powder, red chilli powder, and black salt to the pan. Stir continuously to combine the spices thoroughly.
4. 4Add the boiled olives along with any remaining water to the pan. Sauté the mixture to ensure the olives are well-coated with the spices.
5. 5Add the jaggery to the pan and stir until it dissolves completely. Add raisins and mix well.
6. 6Cover the pan and allow the chutney to cook. Occasionally stir to ensure even cooking. Continue until the chutney thickens and the flavors meld, approximately 15 minutes.
7. 7Remove the chutney from heat and allow it to cool slightly. Serve as a dessert or accompaniment to chapatis. Store in refrigeration for long-term preservation.