Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, olive pickle (jolpai achar) without garlic. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Olive Pickle Recipe, Jolpai Achar, Jolpai Chutney, Sweet, Sour & Spicy Olive Pickle, Olive Pickle, Nian's Cooking Diary. But if you don't have enough time, then put this bottle in freeze and enjoy this anytime. Jolpai Achar or green olive pickle is a mouthwatering spicy,sweet and sour chutney.
OLIVE PICKLE (JOLPAI ACHAR) without garlic is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. OLIVE PICKLE (JOLPAI ACHAR) without garlic is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have olive pickle (jolpai achar) without garlic using 13 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make OLIVE PICKLE (JOLPAI ACHAR) without garlic:
- Prepare 500 gm Jolpai or Indian olive
- Prepare 1 cup mustard oil
- Get To taste salt
- Prepare 1/2 tablespoon turmeric powder
- Get 1/2 tablespoon amchoor powder or dry mango powder
- Get 1 tablespoon carom seed or ajwain
- Prepare 1 tablespoon coriander seed
- Take 1 tablespoon cumin seed
- Take 1 tablespoon fennel seed
- Get 1 tablespoon white mustard seed
- Prepare 1 tablespoon black cumin seed
- Prepare 1/2 tablespoon fenugreek seed
- Take 10 red chilies
It's a Tasty Achar and kids love it. Ingredients: Olive or Jolpai Garlic Salt Coriander Caraway Fenugreek Fennel Flower Red Chilli Mustard Oil Suger. Olive Pickle Recipe Jolpai Achar Jolpai Chutney Sweet Sour Spicy Olive Pickle Olive Pickle смотреть онлайн. ভুনা খিচুড়ি পোলাও বিরিয়ানির সাথে সহজেই পরিবেশন করতে পারবেন। Jolpai Achar. How To Make Gota Jolpai Achar
Steps to make OLIVE PICKLE (JOLPAI ACHAR) without garlic:
- First wash the olives well
- Then with a knife give 3-4 cuts in each olives or jolpai
- Add the olives in salted boiling water
- Boil for 15-20 mins
- Remove olives from water and dry them in sun for 3-4 hours
- 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.
- Grind the roasted spices in powder
- Heat mustard oil in a pan very well and keep it to cool down little bit.
- Now add salt, turmeric and amchoor in olives
- Mix roasted spice powder in the olives and add two tablespoon mustard oil, mix well
- Spiced jolpai are ready to be stored.
- In a clean jar store the olives and layer with the mustard oil
- Jolpai achar is ready :)
- Keep it in sun for at least 10-15 days for longer shelf life.
- 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.
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