Olive (Jalpai) Chutney

Olive (Jalpai) Chutney is a tasty accompaniment similar to pickles to any lunch or dinner items. This dish has a combination of sweet, sour and slight hot taste. Of course olive is a healthy choice compared to other alternatives. The Olive (Jalpai) Chutney Recipe is a traditional one you can try at home and enjoy the “chatpata” taste at every lunch or dinner dishes.


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Ingredients

• 250gm olive
• 2-3 teaspoon posta (poppy seeds)
• 1/2 cup of crushed coconut
• 2 teaspoon of vegetable oil
• Pinch of sarso (whole mustard seeds)
• 2 dry red chili
• 1/2 teaspoon sugar
• Salt to taste

Preparation Time: 15 min
Cooking Time: 20 min
Serves: Multiple servings depending on the consumption (won’t last long!)

How to make olive chutney

1. Take 250gm olive and boil in a sauce pan with enough water till it become soft. Mash the olives with hand into a thick paste.

2. In a mixer grinder put 2-3 teaspoon posta (poppy seeds) blend in the grind it for 1 min. Then put little water and make a smooth paste and keep aside.

3. Now separately blend 1/2 cup of crushed coconut into a smooth paste.

4. Take a non-stick frying pan heat 2 teaspoon of vegetable oil put pinch of sarso (whole mustard seeds) and 2 dry red chili when it starts splutter put poppy seeds paste (step 2) and smooth paste of coconut (step 4), 1/2 teaspoon sugar with salt to taste into the oil and fry for 2-3 mins.

5. Add the mashed olive (step 1) to the the frying pan (step 4) for 2-3 minutes.

Olive (Jalpai ) Chutney is ready to serve in lunch or dinner with any vegetarian main dish.