• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Batter_Up_With_Sujata

Batter Up With Sujata

A Food Journey and Rendezvous

  • Home
  • Recipes
You are here: Home / Condiments / Olive Chutney With Jaggery And Panch Phoran

Olive Chutney With Jaggery And Panch Phoran

27/01/2020 by Sujata Roy 17 Comments

wp 1580047983302

Olive chutney with jaggery and panch phoran. Dry roasted and powdered panch phoran will give your chutney a wonderful aroma.
I have bottled sliced olives so I used it. You can also use fresh olives to make this chutney. Just boil the olives before using.

I love the jaggery and panch phoran mixed flavour. But you can also use sugar instead of jaggery. It will be equally delicious with sugar.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
You can get panch phoran in any super market. But if you can’t get it in the market, mix 1/2 or 1 teaspoon each all the seeds and use from it. I always mix the seeds and store in a airtight container for later use. Usually radhuni is used in panch phoran but radhuni is available in Bengal not in North India. So I have used cumin instead of radhuni.

wp 1580047847509

You may like some more chutney recipes on this blog.

1. Tomato oambal or chutney

2. Ginger chutney or allam pachadi

3. Mango sesame chutney

4. Date raisin jaggery chutney with mango bar

5. Waterchestnut or singhara chutney or dip

6. Onion tomato chutney or dip

7. Mango raisin chutney

8. Peanut chutney or dip

9. Gur aam or instant sweet mango pickle

Monday again and this week’s 231 #Foodiemonday bloghop theme is Condiments Magic suggested by Renu Agrawal Dongre who blog at Cook With Renu.
Renu has a wonderful blog. You will love her all the mouthwatering recipes. Specially winter special recipes. I will try her Overnight apple cinnamon breakfast rolls soon.

facebook 1538321413232224630131

I have tasted fresh olive chutney in Kolkata but that was with sugar. Famous jolpai chutney. Loved it. But we can’t get fresh olives here. I always keep a jar of sliced olives in my refrigerator. No doubt fresh olives taste best. But these bottled sliced olives also taste great. To make chutney we have to boil the fresh olives first. Bottled olives take less time to boil. So make a quick and super yummy chutney with bottled olives. Bottled olives contain salt so add salt carefully after tasting. You need only olives, panch phoran, jaggery, salt and dry roasted and ground panch phoran with raisins, dry red chilli and very little oil to make this chutney. I have used mustard oil, you can use any oil of your choice.

wp 1580047953250

wp 1580047969543

wp 1580048008968

Recipe

Sliced olives – 1/4 cup

Jaggery powder – 2 & 1/2 tablespoon

Raisin – 1 tablespoon

Dry red chilli – 1

Panch phoran – 1/4 teaspoon (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds)

Dry roasted and powdered panch phoran – 1/4 teaspoon

Salt – 1/4 teaspoon or to taste

Mustard oil – 1 teaspoon

Water – 1/2 cup

Lemon juice to taste, optional

wp 1580047995857

Method

1. To make panch phoran mix 1 teaspoon each nigella, cumin, mustard, fennel seeds and 1/2 teaspoon fenugreek seeds. You can use 1 tablespoon each seeds and 1/2 tablespoon fenugreek seeds and store for later use.

2. In a pan dry roast little panch phoran. When the panch phoran starts to change it’s colour and becomes aromatic transfer on a plate. Seeds shouldn’t be burn. Grind roasted panch phoran in grinder or mortar pestle when cool and keep aside.

3. Boil the olives till soft and drain the water.

4. Heat oil in a pan. Add 1/4 teaspoon panch phoran and dry red chilli.

5. When the seeds starts to splutter add olives. Saute for 2 minutes.

6. Add jaggery powder, raisins and water. Cook till chutney becomes thick.

7. Taste and add salt if require. Bottled sliced olives contain salt. See notes for more options.

8. Add dry roasted and powdered panch phoran. Mix and remove from heat. You can add few drops of lemon juice at the end.

9. Pour the chutney in a glass bowl. Serve with any meal.

Notes
1. Chutney is sufficient for 2 – 3 people. You can double the ingredients if you want to make more.
2. You can also add red chilli powder to make the chutney spicy.
3. Same amount of sugar can be used instead of jaggery.
4. Fresh olives can also be used to make this chutney. If you are using fresh olives then boil the olives till tender before making chutney.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest

Filed Under: Condiments, Fusion Foods, Gluten Free, Satvik Food Recipes, Vegan Foods, Vegetarian Tagged With: bachelor recipe, Bengali cuisine, bottled olive, chilli, Condiments, delicious, dip, easy cooking, Gur, jaggery, olive chutney, panch phoran, panch phoran bhaja, raisins, sliced olive

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions

Reader Interactions

Comments

  1. Renu Agrawal Dongre says

    27/01/2020 at 4:31 PM

    I would have never imagined a chutney with olive. Something completely different and new to me. With Panch phoran and Jaggery I am sure it would have tasted amazing.

    Reply
    • Batter Up With Sujata says

      28/01/2020 at 6:47 AM

      Thanks a lot Renu. Glad you liked it. In West Bengal olive or jolpai chutney with sugar is very famous. And my most favorite chutney. But we can’t get fresh olives here. Used jaggery to make a change.

      Reply
  2. sizzlingtastebuds says

    28/01/2020 at 5:35 AM

    such a delicious khatta meetha chutney !! loving the idea of using olives… I am not very fond of them when added to pasta or pizza, but this way am sure to enjoy it !

    Reply
    • Batter Up With Sujata says

      28/01/2020 at 6:44 AM

      Thank you so much Kalyani!

      Reply
  3. mayurisjikoni says

    28/01/2020 at 4:28 PM

    I sometimes make olive pesto but would never have thought that an Indian chutney with olives existed. An interesting and flavorful chutney and I love panch phoron flavor.

    Reply
  4. The Girl Next Door says

    28/01/2020 at 5:48 PM

    I love Bengali chaatni in general. I have had the pleasure of tasting the famous Bengali Jolpai Chutney, and have loved it. Thank you so much for the recipe. I will definitely try this out some time. 🙂

    Reply
    • Batter Up With Sujata says

      30/01/2020 at 9:17 AM

      Thanks a lot Priya. You can also try with fresh olives. I have tasted it in Kolkata and loved it ☺️

      Reply
  5. Heliophile's diary says

    29/01/2020 at 1:05 PM

    This is awesome

    Reply
    • Batter Up With Sujata says

      30/01/2020 at 2:49 AM

      Thank you so much ☺️

      Reply
  6. FoodTrails says

    30/01/2020 at 2:04 AM

    Loved this olive chutney with sweet and tangy flavors. I love to have pickled olives and use it in sandwiches and pizza.. never thought about making chutney with it.. Surely will try out soon.

    Reply
    • Batter Up With Sujata says

      30/01/2020 at 9:19 AM

      Thank you so much Swaty. Do try, I am sure you will love the taste!

      Reply
  7. poonampagar says

    31/01/2020 at 1:03 AM

    Olive chutney with jaggery and panch phoran does sound lipsmacking ! I guess my family would love it.

    Reply
    • Batter Up With Sujata says

      31/01/2020 at 11:50 AM

      Thank you so much Poonam!

      Reply
  8. Vasusvegkitchen says

    01/02/2020 at 3:03 PM

    Olive chutney looks very delicious di, the aroma of panch poran and sweetness of jaggery made this chutney very tasty. I am not big fan of olives but your chutney is very tempting can’t stop trying it di👌.

    Reply
    • Batter Up With Sujata says

      01/02/2020 at 3:25 PM

      Thanks a lot dear!

      Reply
  9. preethi76 says

    02/02/2020 at 8:09 AM

    Olive chutney sounds innovative . I am sure tastes delicious. Would love to try it soon.

    Reply
    • Batter Up With Sujata says

      02/02/2020 at 8:30 AM

      Thank you so much Preethi. Do try, I am sure you will love the taste ☺️

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

Follow Us

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Popular Posts

25 Best Millet Recipes

Grape Watermelon Refresher

Veg Cutlets For Fasting/Vrat Ka Cutlet

Mint Coriander Chutney/How to make thick green chutney

Panko Bread Crumb

Gluten-free Vegetarian Savory Pancake/Spicy Delicious Chila/Protein Rich Breakfast

Shell Pasta With Cherry Tomatoes

Sprouts Salad Or sprouts Chaat

Tomato jelly/ Three Ingredients Jelly Recipe Without Gelatin

Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry

Copyright © 2023 · Batter Up With Sujata · Design & Developed By Mr. Techy Guru

  • About
  • Contact Us
  • Disclaimer
  • Privacy Policy
  • Terms & Conditions
Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW