Bengali Style Jalpai er Chatni | Indian Olive-Green Chutney

Bengali Style Jalpai er Chatni | Indian Olive Chutney

Author: Rumki Paul
Course: Condiment
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 4-5 Persons

Jalpai er Chatni is a pure Bengali delicacy. It is a very delicious, spicy, sweet and tangy Chutney recipe where boiled Jalpai (Indian Olives) are cooked with Sugar/ Jaggery in Panch phoran masala. It is a very quick and easy recipe. This yummy Chutney is prepared with very limited and common ingredients.

Though Panch Phoran is a very familiar spice of Bengal, but still many people, from other regions outside Bengal, have doubts about this spice mixture. Paanch phoran is a mixture of five whole spices which constitutes of equal proportions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Radhuni (Trachyspermum Roxburghianum). Normally, in regions outside of West Bengal, Radhuni is replaced by Black Mustard seeds (Sorshe). In fact, the panch phoran masala that I have used contains black mustard seeds.

In this preparation, first I have pressure cooked the Jalpai (Indian Olives) and mashed them. While mashing the Olives, I have deseeded them as well. I always prefer Jalpai er Chatni without seeds. Many people love to lick the Olive seeds of Chutney. You can keep or discard the seeds according your preference.

Indian cuisine is very popular for different varieties of Chutneys. In every region, it has its own different style, texture, flavour and taste of chutneys. There are more than hundreds of chutney recipes in Indian cuisine. Indian chutneys cover almost all the tastes like sweet, salty, sour and chilli hot etc.

I always prepare Jalpai er Chatni with thick consistency. Many people prepare it with thin consistency too. You can add water according to your desired preference. I have used Fennel seeds and whole Dry Red Chilli for tempering. It gives a nice flavour to the Chutney. I have used Sugar in this preparation. Many people use Jaggery instead of Sugar. It does not affect much in taste. In this preparation, I have used roasted ground Panch Phoran masala.

For the roasted ground Panch Phoran masala, first I have taken a dry pan and added the Panch Phoran spices. Then in low flame I have dry roasted them for 2-3 minutes until the nice aroma comes out. In this process, we need to stir the spices continuously, else the spices can get burnt. Then I kept the spices aside and allow them to get cool. After that I have grinded the spices in a grinder. Now-a-days Roasted Panch Pharan masala powder is available in many shops. You can get it from there too.

Sweet-tangy chutneys are very famous in Bengali cuisine. It is normally served between Main Course and Dessert. In any Bong celebration, people consider it incomplete without chutney. In fact, any reputed Bengali restaurants would always add one sweet-tangy chutney in their Thali meals. Sweet-tangy chutneys are mostly prepared with raw Mangoes, Pineapples, Tomatoes, Papayas, Jujube fruit and many more.

Ingredients:

• Jalpai (Indian Olives) 250 grams
• ¼ teaspoon Fennel seeds
• 1 Whole Red Dry Chilli
• ½ teaspoon Turmeric powder
• 1 teaspoon Roasted ground Panch Phoran masala
• Sugar 150 grams
• ½ teaspoon Salt
• Oil for cooking
• 1 cup water

1. Wash and put the Jalpai (Indian olives) in a pressure cooker.
   
   

2. Cook it in medium high flame for 2 whistles.
3. Let the pressure settle down, take off the lid.
4. Drain the water and transfer the boiled Olives on a plate.
   

5. Mash the Olives with the help of a spoon and discard the seeds.
   

6. Put Oil into the pan and wait until the Oil is hot.
7. Add Fennel seeds, whole Red Dry Chilli and let them crackle.
   

8. Add the Olives (Step 4) and stir it properly.
   

9. Add Salt, Turmeric powder and give a nice mix.
   

10. Cook it in medium flame for a minute.
    

11. Add water and mix it nicely.
    

12. Cook it in high flame until it starts boiling.
13. Add sugar and roasted ground Panch Phoran masala and mix it well.
    

14. Cook it in low flame for couple of minutes and switch off the flame.