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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.
For 8 servings
Boil and Prepare the Jolphai
Prepare the Tempering (Tadka)
Cook the Chutney
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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.
This indian recipe takes 30 minutes to prepare and yields 8 servings. At 195.68 calories per serving with 0.73g of protein, it's a beginner-friendly recipe perfect for side.
Simmer to Thicken
Store the Chutney
Replace white sugar with an equal amount of powdered jaggery (gur) for a more earthy, traditional flavor and a richer, darker color.
Add 1 teaspoon of freshly grated ginger along with the jolphai pulp for a warm, zesty note that complements the sourness.
For extra depth of flavor, add 1/2 teaspoon of roasted cumin powder along with the turmeric powder during cooking.
Indian olives (Jolphai) are a natural source of antioxidants, which help combat oxidative stress and protect the body's cells from damage caused by free radicals.
The use of mustard oil and turmeric powder provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
The blend of spices in panch phoron, particularly fenugreek and cumin seeds, is traditionally known to support healthy digestion and improve gut health.
Jolphai is the Assamese name for the Indian Olive (Elaeocarpus serratus). It's a sour, olive-like fruit native to South and Southeast Asia, and is botanically different from the Mediterranean olive.
No, regular olives have a briny, savory flavor and a different texture that will not work for this sweet and sour chutney. A better substitute would be sour green plums or amla (Indian gooseberry), though the flavor will be different.
Jolphai Chutney can be enjoyed in moderation as part of a balanced diet. The Indian olives provide antioxidants, and spices like turmeric have anti-inflammatory benefits. However, it is high in sugar, so it should be consumed sparingly, especially by individuals monitoring their sugar intake.
A typical serving of Jolphai Chutney (about 1/4 cup or 85g) contains approximately 120-150 calories, primarily from the sugar and oil.
When stored in a clean, dry, airtight glass jar in the refrigerator, the chutney will last for up to 3-4 weeks. Always use a clean, dry spoon to serve to prevent contamination.
If the chutney tastes too sour after cooking, you can stir in a little more sugar or jaggery while it's still warm. Heat it gently until the sugar dissolves completely before letting it cool.