Jolphai jola aru mitha aasaar

Hot and sweet pickle with Indian olive


  • 500 grams jolphai/jolpai ( Indian olives)
  • 2 1/2 cups grated jaggery
  • 1/2 cup mustard oil
  • 1 teaspoon paas puran/paach phuran
  • 2 tablespoons cumin seeds
  • 3 tablespoons coriander seeds, lightly roasted and ground
  • 1 teaspoon red chilli powder
  • 3 bay leaves
  • 1/2 teaspoon salt


  1. Steam jolphai till tender (about 10-15 minutes). Drain and scape off flesh discarding stones.
  2. Marinate jolphai with salt, cumin powder, coriander powder, chilli powder and grated jaggery.
  3. Heat oil. Splutter bay leaves, panch puran. Add jolphai mixture. Stir everything.
  4. Cover and cook over low heat for 10-15 minutes till ingredients combine into thick jam texture.
  5. Cool and store in airtight sterile jars.

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