Jolphai Chutney

1. 1
   prep · ~6 min

   Parboil the jolphai.

   Bring 2 cups of water to a rolling boil. Add the jolphai and cook for 5-6 minutes until the skin softens and starts to split. Drain well and set aside.

   TIPDon't overcook — the olives should hold their shape and not turn mushy.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a pan over medium heat until it reaches its smoking point and turns pale yellow.

   2.Add dried red chili and panch phoron; let the seeds crackle and turn fragrant (20-30 seconds).

   3.Sprinkle in the turmeric powder and stir once.

   TIPLet the mustard oil smoke properly — this removes the raw pungency and brings a mellow nuttiness.
3. 3
   simmer · ~18 min

   Cook the chutney with jaggery.

   1.Add the parboiled jolphai to the pan and stir to coat with the tempering.

   2.Sprinkle in the pinch of salt and pour in 0.5 cup water.

   3.Add the grated jaggery and stir until it dissolves completely.

   4.Simmer uncovered on low heat for 15-18 minutes, stirring occasionally, until the liquid thickens to a syrupy consistency and coats the olives.

   TIPStir gently so the jolphai don't break apart. The chutney will thicken further as it cools.
4. 4
   rest · ~10 min

   Rest and serve.

   Remove from heat and let the chutney cool to room temperature. The flavors deepen as it sits; serve at room temperature alongside steamed rice and dal.

   TIPThis chutney tastes even better the next day — make it ahead if you can.

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