Many of us are not aware that olives also grown in India. Even I always thought they were imported from Spain. But they grow wild in the interiors of Assam and are used extensively in their cuisine.
Here is a sweet, sour and spicy chutney from Assamese Cuisine made with olives and jaggery. It takes just 8-10 minutes to make this delicious chutney which can be relished with puris or parathas.
Crushed olives ...... 1/2 cup
Mustard oil ........... 4-5 tbsps
Organic jaggery powder ..... 3-4 tbsps
Salt ........................... to taste
Panch phoran ............ 2 tsps
Red chilli powder ..... 1 tsp
Roasted cumin powder ... 2 tsps
Honey ............................. 2 tbsps
1. Crush the olives in a chopper or a pestle and mortar.
2. Heat mustardoil to a smoking point and cool it a bit.
3. Add the panch phoran spice mix.
4. When it gives outan aroma add the jaggery powder.
5. Stir on low flame until the jaggery melts.
6. Add the salt, chilli powder and cumin powder. Stir well. Maintain low flame.
7. When the oil starts to separate stir in the honey.
8. Give it a good stir and remove from the gas. Chutney is done.
Watch the recipe video
About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Chutneys.
I made this unique chutney recipe with the two secret ingredients Mustard Oil and Panch Phoran given by my partner Sasmita Sahoo Samanta. Her blog has some amazing dishes like Kaitha Chutney to check out.
Recipe adapted from - HERE