Seedless Green Olive Pickle/Seedless Jolpai Achar
- By: Zurana Masud
- | 0 Comment
- | On: November 8 2015
Description
Jolpai Achar or green olive pickle is a mouthwatering spicy,sweet and sour chutney.This is also a seedless olive pickle,though it’s look like a whole olive pickle.It is so soft and delicious pickle recipe.I love this recipe unique and exclusive recipe.
Seedless Green Olive Pickle/Seedless Jolpai Achar
Ingredients
- Green olive - 1 kg
- Mustard oil - 2 cups
- Sugar - 1 cup
- White vinegar - 2/3 cup
- Fresh ginger paste - 2 teaspoon
- Fresh garlic paste - 2 teaspoon
- Roasted cumin powder - 2 teaspoon
- Roasted coriander powder - 2 teaspoon
- Roasted fennugrated seeds - 1 teaspoon
- Red Chili Powder - 1 1/2 teaspoon
- Fresh Mustard paste - 2 teaspoon
- Turmeric powder - 1 teaspoon
- Bit lobon/Black salt - 2 teaspoon
- Salt - as required
- Pachforon/Five spices powder - 1 teaspoon
Instructions
At first wash the green olive well then drain water.Boil the water and olive until tender.Then drain all water.Let them slightly cool.
In a bowl mashed the boiled olive with hand and remove seeds.In a nonstick pan, heat 1/4 cup mustard oil and fry ginger paste until brown.
Then pour the mashed olive and all other ingredients. Mix them well.Stirring continuously until all water dries up.When the mixture gets thick and starts to leave the corners of the pan,stop cooking and keep aside.
Let them cool.Then take small amount of pickle by your hand and shape them like a green olive.Put them in a bowl and cover with a light net cloth so that no dust gets in but enough sunlight can be absorbed. Set the pickle or achar for sun drying for two days.
Finally, heat remaining mustard oil and let it cool.In a air tight pickle jar, pour the oil and sun dried olive pickles carefully.
Close the jar and keep it near a window for sun drying for a another day.Then, keep it in a cool and dry place.It can preserved and eaten for almost a year.
