ঠাকুমার রেসিপি টক ঝাল মিষ্টি জলপাই আচার | Jolpai er Achar

Описание: ঠাকুমার রেসিপি টক ঝাল মিষ্টি জলপাই আচার | Jolpai er Achar #pickle #rannarnatunrasayon #jolpaiachar #olivepickle #achar #bengalifood #bengalirecipe #viral #indianfood #picklerecipe #recipe #homemadefood #trendingvideo



Here’s a traditional Bengali-style Jolpai Achar (Olive Pickle) recipe — tangy, spicy, and bursting with flavor!🫒

🫒 Ingredients
For 500g raw jolpai (Indian olives):

Raw jolpai (olives) – 500 g

Mustard oil – 200 ml

Panch phoron – 1 tbsp

Cumin -1tbsp

Coriander-1tbsp

Dry red chilies – 2–3

Red chili powder – 2 tsp (adjust to taste)

Salt – 2 tsp (or to taste)

Black Salt-1tsp

Sugarcane Jaggery– 250gm

Vinegar – 2 tbsp (optional, helps preserve)

Water – 1 cup (for boiling olives)


Instructions

Prep the jolpai:


Wash and pat dry the jolpai. Lightly slit each olive or prick with a fork.

Boil them:
In a pan, add water and a pinch of salt. Boil the jolpai for 7–10 minutes till slightly soft (not mushy).
Drain and spread them on a clean cloth to dry completely.

Now Remove the seed and make a smooth paste of boiled jolpai ( indian oilve).

Temper the oil:

Heat mustard oil.

now add smooth paste of jolpai.

stir very well.

Cook on low heat for 10–12 minutes till the oil coats the olives nicely.


Sweet & tangy twist (optional):

Add Jaggery and cook until it melts and forms a sticky syrup coating the jolpai.
Add vinegar if you want longer shelf life and extra tang.


now add red chilli powder.
muxing very well.

Now cool the mixture.


when mixture cooled , add roasted masala powder & Black Salt.



Grease your palms with a little mustard Oil.

take small portions and roll into round narus (balls).

Now in plate spread the bhaja masala ( dry roasted masala powder)


now all the round shape pickle ball coated with this masala..


Cool & store:
Let the achar cool completely. Store in a clean

& air tight jar.




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