Jolpai is Indian olive, it very tangy, pickles and chutney's are made out of it. Its mainly Bengali recipe, and sweet chutney is served post meal.
INGREDIENTS:
Jolpai / Indian Olive (500 gms).
Salt to taste.
Sugar (250 gms).
Oil (1 tsp).
PROCEDURE:
Cut the olives and pressure cook it for 1 whistle with little salt. Drain the water and keep the pulp.
Heat oil in a pan, add mustard seeds and allow them to pop, as they pop up add boiled olive pulp, saute them and add sugar and saute well, add about 1 cup of water and allow it to boil, boil it till sugar dissolves well and syrupy base is formed, check sweetness, if required add more sugar. Our sweet tangy Indian Olive chutney is ready to be served post meal and enjoyed.
INGREDIENTS:
Jolpai / Indian Olive (500 gms).
Salt to taste.
Sugar (250 gms).
Oil (1 tsp).
PROCEDURE:
Cut the olives and pressure cook it for 1 whistle with little salt. Drain the water and keep the pulp.
Heat oil in a pan, add mustard seeds and allow them to pop, as they pop up add boiled olive pulp, saute them and add sugar and saute well, add about 1 cup of water and allow it to boil, boil it till sugar dissolves well and syrupy base is formed, check sweetness, if required add more sugar. Our sweet tangy Indian Olive chutney is ready to be served post meal and enjoyed.
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