“Jolpai Achar” is so much popular in South East Asia. This Achar can be the first choice of Achar loving people. Jolpai is the Bengali name of Olive.  It’s a unique taste with sweet, sour and spicy.  

Ingredients

• 500 g. jolpai
• 100 g. Molasses/Sugar
• 80 ml. Vinegar
• 20 g. Salt
• 02 pcs bay leaf
• 200 ml. Mustard oil
• 20 g. five spices
• 05 g. Turmeric powder
• 4-5 pcs Dry red chili
• 05 g. red chili powder
• 0 g cumin powder
• 05 g. coriander powder

Method of preparation

Roast the five spices whole in medium heated pan and keep at the side for room temperature. After reach five spices whole on right temperature then make it crust on the food processor or a mandolin.

Again, make a sauce pan on medium heat then put mustard oil on the pan and wait for oil become hot.

Add bay leaf and dry red chili on the pan, stir until dry red chili and bay leaf turn to change the color.

After changing the colors dry red chili add the jolpai on the pan and cook until become 50% soft(don’t make jolpai too much soft).

Season the jolpai with salt, cumin powder, turmeric powder, coriander powder, red chili powder, sugar/molasses, vinegar, crusted five spices and tamarind paste. Stir with carefully and jolpai should not be mash. Cook more 4-5 minutes in medium heat. After finish cooking make it cool then keep it in glass jar for long time storage.