I have been planning to blog about this jolpai / Indian olive achar / pickle for sometime, made it before Durga Puja last year, did plating, clicked middle of this year, it was getting delayed. Yesterday, I felt today is right day to share this vegetarian pickle recipe plated with Thepla / Gujarati flatbread.
Yesterday, it was birthday of one who fought cancer bravely, prepares "jam, jelly, achar" at home, supplies in / around Pune, today is birthday of published author, teacher, a friend from my college, a Telugu speaking in Kolkata for decades, who still gets pickle supplies from family in Andhra Pradesh! It may not suit my sibling who misses "bhai-phota". But son, man, bhai, we are bread lovers.
Let me think less, share this no cook pickle recipe with chilli-mustard paste, oil, Indian Olive variety Jolpai.... JOLPAI ER ACHAR, this condiment will suit. You see, it is not possible to do justice to all around at one time, let me think of brothers, sisters who recently got separated, living thousand miles apart. They would not mind having this platter alongside sweets, "ghugni or aloor dum" may be?
Cristine helps me in all these! She being Filipino has fair, supple palms, she does not apply a bit of energy when required, dilly-dallied like me. On several occasions, I found residues on our Corelle plates, I shout at her, then get her 10$ t-shirt or take her out for dosa or hand made dumpling soup.
This Filipino girl too started loving "breads to Achar".... pickle of any kind, this condiment with Indian Olive, chilli-mustard paste JOLPAI ER ACHAR. I confuse between "jolpai" and "amra"! Excuse me if I did jolpai pickle with amra. Any pickle would require good amount of sunbath before bottling, they don't have vitamin-B deficiency, yet!
INGREDIENTS :
JOLPAI / INDIAN OLIVE : 300-400 gm
BLACK MUSTARD : 1 tbsp
GREEN CHILLI : 4-5 [WASHED]
TURMERIC POWDER : 1 +1 tsp
VINEGAR : 1/2 small tea cup
SALT : AS REQUIRED
RED CHILLI POWDER : 1 TSP
MUSTARD OIL : 1/2 SMALL TEA CUP
PROCEDURE :
Wash jolpai / Indian Olives, discard water. Peel, soak in water, wash. Cut them thin, you can either use seed in the achar / pickle or discard.
Rub with salt, turmeric. Keep aside for 15-20 minutes.
Heat oil in wok, temper with 1/2 tsp mustard seeds, add the marinated olives. Stir, cover cook at minimal heat for 10 minutes.
Drain water, add black mustard seeds, green chillies, vinegar, salt, 2-3 ice cubes to blender. Blend to get paste. If unable to get fine paste, add more vinegar.
Remove cover, add paste to marinated jolpai / Indian Olive mixture. Fold in well, add mustard oil again. Fold in well again. Cook for another 10-12 minutes.
Add more oil if required. Now it is time for some sunbath. The more sunbath it gets, tastier it will be, it's shelf life will be more.
It should be ready to eat with rice, any handmade bread. Always store in sterilised containers.
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