How to Make Jalpai Chutney

Abhijit Author

By Abhijit

Last Updated Oct 27, 2022


How to Make Jalpai Chatney

How to Make Jalpai Chutney/Indian Olive-Green Chutney

How to Make Jalpai Chatney

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.

How to Make Jalpai Chatney

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-1/4th 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

Jalpai chatney step1

Peel them nicely

Jalpai chatney step2

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.

Jalpai chatney step3

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

Jalpai chatney step4

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

Jalpai chatney step5

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

Jalpai chatney step6

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

Jalpai chatney step6A

Open the lid of the pressure cooker after releasing the pressure

Jalpai chatney step7

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

Jalpai chatney step8

Now add the sugar and mix them well.

Jalpai chatney step9

Slowly add the soaked raisin/kismis

Jalpai chatney step10

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

Jalpai chatney step11

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

Jalpai chatney step12

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

Serve with khichuri and labra.

How to Make Jalpai Chatney

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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.

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