Jalpai / Indian Olive Chutney

Ingredients:

• 200 grams jalpai / indian olive
• 1/4 tsp. turmeric powder
• 1/4 tsp. cumin powder
• 2 tsp. grated coconut
• A few raisins
• 1 tbsp. oil
• 4 tbsp. sugar (or adjust to taste)
• Salt 
• 200 + 100 ml water

For tempering:

• 1/8 tsp. panch phoran
• 1 whole dry red chili

Making Procedure:

Peel and wash the olives. Place them in a pressure cooker along with 200 ml water. After 2 whistles remove from heat and keep aside until the steam dissipates on its own. Drain the hot water and bring it to the room temperature. Then smash the olives with light pressure and remove the seeds from it.   

Heat oil in a pan; temper with whole dry red chili and panch phoran. When the seeds splutter, remove the red chili from oil.

Now add smashed olive and fry it for 2 minutes on low heat. Stir occasionally.
Add 100 ml water, salt and turmeric powder. Mix well and cook it for 3-5 minutes on low heat. 

Then add sugar and cumin powder. Mix well and cook it for 10-15 minutes or it thickens to your desired consistency. Now add raisins and coconut. Stir well and cook it for a minute.

Remove from heat and pour it in a glass bowl. Garnish with Coconut and raisins. Serve it in room temperature.