Jolpai diye Chaltar Chutney
A seasonal chutney with elephant apple and Indian olives, made during autumn
Ingredients
- 400 g chalta (elephant apple; 250 g once peeled and prepped)
- 100 g jolpai (Indian olives)
- 10 g vegetable oil
- 1 dried red chilli
- 1 tsp mustard seeds
- 6 g salt
- 125 g sugar
- 600 m l water
- 15 g gobindobhog/radhatilok rice (soaked 1 hour)
- 30 g freshly grated coconut
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