How to Make Jalpai Chutney

How to Make Jalpai Chutney/Indian Olive-Green Chutney

Today I will share step by step How to Make Jalpai Chutney/Indian Olive-Green Chutney. This is a very delicious, sweet, and tangy Chutney and a very simple and easy-to-make recipe. In this recipe boiled Jalpai (Indian Olives) are cooked with Sugar or Jaggery tempered with panch phoron masala. Here I used tomatoes along with Jalpai to make the taste slightly different from pure Jalpai chutney.

Equipment used

1. Pressure cooker
2. Kadai
3. Spatula

Ingredients

1. Jalpai/ Indian Olives-200 gm
2. Sugar-1 cup/125 gm
3. Tomato-2
4. Red chili-2
5. Panch phoron-1/2 tsp (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
6. Turmeric powder-1/2 tbsp
7. grated ginger1/4 tbsp
8. Cashews-8
9. Raisin-1/4^th cup
10. Oil-1 tbsp
11. Salt to taste
12. Coriander leaves to garnish

How to Make Jalpai Chutney/Indian Olive-Green Chutney

Wash the Jalpai

Peel them nicely

Take a pressure cooker, add the peeled Jalpai along with 2 cups of water, put them over a burner, and go for one whistle on medium flame.

Meanwhile, heat oil in Kadai, and add red chili and panch phoron for tempering.

Add cashews and fry till the color changes to light brown.

Now add the medium-cut tomatoes, grated ginger and sauté those for 2-3 minutes, or till the tomatoes become soft

Add the turmeric powder and salt and sauté them till the raw smell of the spices go off

Open the lid of the pressure cooker after releasing the pressure

Add the Jalpai along with the liquid/water in the Kadai and mix them nicely

Now add the sugar and mix them well.

Slowly add the soaked raisin/kismis

Now allow them to cook for 4-5 minutes on medium flame.

The chutney starts boiling now, let them boil for 2 more minutes

Turn off the flame now, and spread some chopped coriander leaves over them.

Serve with khichuri and labra.

How to Make Jalpai Chutney

Today I will share step by step How to Make Jalpai Chutney/IndianOlive-Green Chutney. This is a very delicious, sweet and tangy Chutney and very simple and easy to makerecipe. In this recipe boiled Jalpai (IndianOlives) are cooked with Sugar or Jaggery tempered with Panch phoran masala. Here I used tomatoes along with Jalpai to make the taste slight different from pure Jalpaichutney.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Sweet Pickle

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• pressure cooker
• A kadai or a fry pan
• Spatula

Ingredients

  

• 200 gm Jalpai/ Indian Olives
• 2 tomato
• 1 cup sugar
• 2 red chili
• 1/2 tbsp panchforons -1/2 t spoon  (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 1/2 tbsp  turmeric powder
• 1/4 tbsp grated ginger
• 8 cashew
• 1/4 cup raisin
• 1 tbsp oil
• coriander leaves
• salt

Instructions

 

• Wash the Jalpai
• Peel them nicely
• Take a pressure cooker, add the peeled Jalpai along with 2cups of water, put them over a burner and go for one whistle in medium flame.
• Meanwhile heat oil in kadai, add red chili and panch phoronfor tempering.
• Add cashews and fry till the color changes to light brown.
• Now add the medium cut tomatoes, grated ginger and sauté those for 2-3minutes, or till the tomatoes become soft
• Now add the turmeric powder and salt and sauté them till theraw smell of the spices go off
• Now open the lid of the pressure cooker after releasing thepressure
• Add the Jalpai along with the liquid/water in the kadai andmix them nicely
• Now add the sugar and mix them well.
• Slowly add the soaked raisin/kismis
• Now allow them to cook for 4-5 minutes in medium flame.
• The chutney starts boiling now, let them boil for 2 moreminutes
• Turn off the flame now, and spread some chopped corianderleaves over them.
• Serve with khichuri and labra.