Chutney is a mouthwatering sweet and sour preparation served to accompany assorted curry dishes.Chutney is either wet or dry. Limitless number of chutney are found in India as it can be made from virtually any vegetables/fruits/hearbs/spices or a combination of them.
In Bengal Chutney is served before the sweet dessert. Green mango, tomato,papaya, pineapple,date,lime are some of the most common chutneys in Bengal. With all this favourites one more chutney gained popularity in Bengal that is jalpai chutney.
Jalpai in Bangali and Olive in english. Olives has many health benefits. In Kolkata all big hotels and big restaurants which are well known for Bengali Cuisine serves this super delicious Jalpai chutney.
Ingredients :
Jalpai (Indian Olive) : 500 gms
Sugar : 400 gms
Grated Coconut : 1 cup
Turmeric powder : a pinch
Salt : a pinch
Musturd seeds : 1 tsp.
Method :
Wash and cut the outter skin of olive. Place them in a pressure cooker add water and close the cooker and cook on medium flame. After two whistle switch off the gas. It will become little tender then drain the water and smashed it well. Keep aside.
Now in a pan heat oil add musturd seeds, when the seeds start to splutter add the smashed olive then add turmeric powder and salt, stir for 5 mins then add water.
As water starts to boil add sugar(if you want sweet taste you can add more sugar according to your choice). Let it cook and the chaatni thicken to your desired consistency. Chutney are served at room temperature.
Authentic Bengali Jalpai Chutney is served with masala papad.
In Bengal Chutney is served before the sweet dessert. Green mango, tomato,papaya, pineapple,date,lime are some of the most common chutneys in Bengal. With all this favourites one more chutney gained popularity in Bengal that is jalpai chutney.
Jalpai in Bangali and Olive in english. Olives has many health benefits. In Kolkata all big hotels and big restaurants which are well known for Bengali Cuisine serves this super delicious Jalpai chutney.
Ingredients :
Jalpai (Indian Olive) : 500 gms
Sugar : 400 gms
Grated Coconut : 1 cup
Turmeric powder : a pinch
Salt : a pinch
Musturd seeds : 1 tsp.
Method :
Wash and cut the outter skin of olive. Place them in a pressure cooker add water and close the cooker and cook on medium flame. After two whistle switch off the gas. It will become little tender then drain the water and smashed it well. Keep aside.
Now in a pan heat oil add musturd seeds, when the seeds start to splutter add the smashed olive then add turmeric powder and salt, stir for 5 mins then add water.
As water starts to boil add sugar(if you want sweet taste you can add more sugar according to your choice). Let it cook and the chaatni thicken to your desired consistency. Chutney are served at room temperature.
Authentic Bengali Jalpai Chutney is served with masala papad.
