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.
You may like some more chutney recipes on this blog.
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.
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.
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
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.
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.