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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.
Prepare the Olives
Mash and De-seed the Olives
Temper the Spices
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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.
This indian recipe takes 35 minutes to prepare and yields 24 servings. At 65.08 calories per serving with 0.28g of protein, it's a beginner-friendly recipe perfect for side.
Cook the Pickle
Cool, Store, and Mature
For extra flavor, add 1 tablespoon of coarsely crushed garlic and 1 teaspoon of grated ginger to the hot oil along with the other tempering spices.
Increase the amount of jaggery to 3-4 tablespoons for a more pronounced sweet and sour (khatta meetha) taste.
Add a few slit green chilies along with the mashed olives for an extra layer of heat and fresh chili flavor.
Indian olives, turmeric, and other spices are packed with antioxidants, which help protect the body against damage from free radicals.
Spices like asafoetida and fennel (a component of panch phoron) are traditionally known to aid digestion and prevent bloating. The fermentation process also promotes gut-friendly bacteria.
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard oil is also rich in omega-3 fatty acids, which can help reduce inflammation in the body.
Jolphai is the Assamese name for the Indian olive (Elaeocarpus serratus). It is a sour, tangy fruit native to South and Southeast Asia, commonly used in pickles, chutneys, and dals in Northeast India.
If prepared correctly, stored in a sterilized jar, and sun-dried, Jolphai Achar can last for up to a year at room temperature. Always use a clean, dry spoon to serve.
In moderation, it can be part of a healthy diet. It contains antioxidants from olives and spices, and healthy fats from mustard oil. However, it is high in sodium and oil, so it should be consumed in small quantities, especially for those monitoring blood pressure or calorie intake.
One serving of 2 teaspoons (approx. 28g) contains about 65-75 calories, primarily from the mustard oil.
Yes, you can. The sunning process helps in preservation and flavor maturation. If you skip this step, it's best to store the pickle in the refrigerator after a few days at room temperature. It will still be delicious but may have a shorter shelf life.
Bitterness can occur if the spices, especially fenugreek seeds in the panch phoron, are burnt during the tempering process. Ensure the oil is not excessively hot when you add the spices.