
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
- Pressure cooker
- Kadai
- Spatula
Ingredients
- Jalpai/ Indian Olives-200 gm
- Sugar-1 cup/125 gm
- Tomato-2
- Red chili-2
- 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)
- Turmeric powder-1/2 tbsp
- grated ginger1/4 tbsp
- Cashews-8
- Raisin-1/4th cup
- Oil-1 tbsp
- Salt to taste
- 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.