Bengali Olive Pickle (Jolpai Achar) - Sweet, Sour & Spicy
Preparation Steps
7 Steps Total
Boil the olives in water until soft. Drain the water and mash them by hand once they cool down.
Dry roast the five-spice mix (panch phoron) and dry chilies on low heat. Grind them into a coarse powder.
Heat mustard oil in a pan, add chopped garlic, and sauté for a minute until aromatic.
Add the mashed olives to the oil and sauté for 3-4 minutes on medium heat.
Add sugar and salt. Continue cooking and stirring. The mixture will turn liquid as the sugar melts.
Cook for about 20 minutes until the mixture thickens and changes color. Add the prepared spice powder and vinegar.
Stir well for another few minutes until the oil starts separating from the pickle. Turn off the heat.
Chef's Pro Tips
Making it perfect
"This Bengali-style Olive Pickle (Jolpai Achar) is a nostalgic treat that perfectly balances sweet, sour, and spicy notes. It's so delicious that it often vanishes as soon as it's off the stove!"
Key Success Factor
The combination of freshly roasted panch phoron powder and the use of vinegar ensures a deep aroma and long shelf life without needing constant sun-drying.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
Oyster Sauce
2 tbsp
Salt
1 tsp
Octopus
1.5 tbsp
Granola
5-6 pcs
Sugar
1.5 cups
Garlic
2 tbsp
Mustard Oil
1 cup
Olive Oil
1 kg