A chutney prepared using Jujube fruit. In West Bengal this chutney is prepared on Saraswathi Pooja during Vasantpanchami celebrations.
Cuisine: West Bengal
Time Required: 25 Minutes
20 Ripe Topa Kul/Jujube/Ber/Elachihannu
8 Dry Red Chilies
2tbsp Tamarind Pulp
1tsp Mustard Seeds
Salt to taste
Wash the plums and dry them. Chop the fruit into big pieces and remove the stone. Grind the pieces to a paste using ½ cup water. Heat 1tsp Oil and add Red Chilies and fry for 30 seconds. Remove and grind to a powder. Heat the rest of the Oil in a thick-bottomed pan and add Mustard seeds, when they splutter, add the Kul paste, Chili Powder, Tamarind Pulp, Sugar and Salt and mix well. Add 1 Cup of water and cook for 5 minutes on low flame. Remove to a serving dish and serve Topa Kul Chutney with Phulka, Bhakri or Bajra Roti.