Assam Jolphai Chutney | North East Indian Green Olive Dip | Bohag / Rongali Bihu Special

Assam celebrates Bohag Bihu or Rongali Bihu which marks the onset of Assamese New Year. It is also the harvest festival of the beautiful state. The north-eastern state has a distinct cuisine of its own. Olives which are often synonymous with Italian cooking also are widely used in Assamese traditional cooking. Olives are called Jolphai in Assamese and is made into a delicious chutney called as ‘Jolphai Chutney’.

 Ingredients:

·       Green Olives – 1 cup (mashed)

·       Green Chillies – 6 (cut into pieces)

·       Coriander Leaves – Few pieces

·       Garlic – 6 Cloves (crushed)

·       Jaggery – 1 tsp

·       Mustard Oil – 6 tbsp

·       Salt as per taste

Method:

1.     Heat mustard oil in a wok/kadhai on a low flame.

2.     Add crushed garlic and let it simmer in oil so that that flavours get infused.

3.     Add green chilies and mashed olives and mix well.

4.     Add jaggery and salt. Mix everything together.

5.     Add coriander leaves and mix.

6.     Jolphai Chutney/ Olive Chutney is ready to be served.