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.
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
- 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.
- 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.
- 3Add nigella seeds, coriander powder, fennel seeds powder, red chilli powder, and black salt to the pan. Stir continuously to combine the spices thoroughly.
- 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.
- 5Add the jaggery to the pan and stir until it dissolves completely. Add raisins and mix well.
- 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.
- 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.
