OLIVE PICKLE (JOLPAI ACHAR) without garlic

Name: OLIVE PICKLE (JOLPAI ACHAR) without garlic
Cuisine: Indian
Ingredients: 500 gm Jolpai or Indian olive; 1 cup mustard oil; To taste salt; 1/2 tablespoon turmeric powder; 1/2 tablespoon amchoor powder or dry mango powder; 1 tablespoon carom seed or ajwain; 1 tablespoon coriander seed; 1 tablespoon cumin seed; 1 tablespoon fennel seed; 1 tablespoon white mustard seed; 1 tablespoon black cumin seed; 1/2 tablespoon fenugreek seed; 10 red chilies

Debamita Chatterjee @cdebamita

Kolkata

Achar or pickle is a good sauce of probiotics in body and this recipe is specially a must have for all Bengalis in winter. So let's start winter season special Bengali Jolpai Achar or Indian olive pickle and this is a no onion garlic recipe.

Debamita Chatterjee @cdebamita

Saved

Ingredients

500 gmJolpai or Indian olive
1 cupmustard oil
To taste salt
1/2 tablespoonturmeric powder
1/2 tablespoonamchoor powder or dry mango powder
1 tablespooncarom seed or ajwain
1 tablespooncoriander seed
1 tablespooncumin seed
1 tablespoonfennel seed
1 tablespoonwhite mustard seed
1 tablespoonblack cumin seed
1/2 tablespoonfenugreek seed
10red chilies

Saved

Steps

1

First wash the olives well
2

Then with a knife give 3-4 cuts in each olives or jolpai
3

Add the olives in salted boiling water
4

Boil for 15-20 mins
5

Remove olives from water and dry them in sun for 3-4 hours
6

Now in a pan roast carom, fennel, coriander, cumin, fenugreek, black cumin, mustard, red chilies for 3 mins in low flame and then cool it little bit.
7

Grind the roasted spices in powder
8

Heat mustard oil in a pan very well and keep it to cool down little bit.
9

Now add salt, turmeric and amchoor in olives
10

Mix roasted spice powder in the olives and add two tablespoon mustard oil, mix well
11

Spiced jolpai are ready to be stored.
12

In a clean jar store the olives and layer with the mustard oil
13

Jolpai achar is ready :)
14

Keep it in sun for at least 10-15 days for longer shelf life.
15

Point : here I have kept the olives in whole size(as my recipe in bengali is called "gota jolpai er achar", gota means whole) but you can cut it in pieces too.