Tok Jhal Mishti Jolpai Achar (Olive Pickle)
Preparation Steps
5 Steps Total
Wash the olives thoroughly and boil them in water until soft (about 10-15 minutes).
Drain the water and lightly mash the boiled olives with your hands, keeping the seeds intact.
Heat mustard oil in a pan. Add bay leaves and dry chilies for aroma. Then add garlic paste and sauté well.
Add the mashed olives, sugar, and salt. Stir continuously over medium heat until the sugar dissolves and the mixture thickens.
Pour in the vinegar and add the roasted panch phoron powder and chili flakes. Cook until the oil separates and the color turns deep golden brown.
Chef's Pro Tips
Making it perfect
"Jolpai Achar (Olive Pickle) is a quintessential Bengali condiment. This Tok Jhal Mishti (Sour-Spicy-Sweet) version is the perfect balance of flavors that will remind you of childhood memories."
Key Success Factor
The use of vinegar instead of water ensures longevity, while the freshly roasted and ground panch phoron provides an irresistible aroma.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
Salt
1 tsp
Oyster Sauce
1/4 cup
Granola
5-6 pcs
Octopus
1 tbsp
Cheddar Cheese
1 tbsp
Sugar
2 cups
Mustard Oil
1 cup
Olive Oil
1 kg