indian olive
Also known as: jalpai, veralu, chorphon, ceylon olive, wild olive, elaeocarpus serratus
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Also known as: jalpai, veralu, chorphon, ceylon olive, wild olive, elaeocarpus serratus
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delightful sweet and sour Assamese condiment made from Indian olives. This chutney, tempered with panch phoron and mustard oil, is the perfect accompaniment to rice and dal, adding a burst of tangy flavor.
A tangy and spicy Assamese pickle made from Indian olives (jolphai). This traditional condiment combines the unique tartness of the fruit with pungent mustard oil and an aromatic five-spice blend, perfect with rice and dal.
Look for firm, smooth, bright green skin without any dark bruises or soft spots.
They have a sour and slightly astringent (tannic) taste when raw, which mellows when cooked or pickled.
No, the central stone is hard and inedible; it should be discarded.
Raw mango or Indian gooseberry (amla) are the best substitutes due to their similar sour profile.
Fresh Indian olives will stay good for 2-3 days at room temperature before they start to shrivel.
No, they are a different species (Elaeocarpus serratus) and are primarily used for their sourness in South Asian cuisine.
Yes, you can blanch them, remove the pits, and freeze the pulp for up to 6 months.
They are typically available during the winter months, from November to January.
They are most famous for making 'Jalpai Achar' (sweet and spicy pickle) and sour chutneys.
indian olive is a versatile ingredient found in cuisines around the world. With 72 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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