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
Ingredients:
20 Ripe Topa Kul/Jujube/Ber/Elachihannu
8 Dry Red Chilies
2tbsp Tamarind Pulp
3tbsp Sugar
2tbsp Oil
1tsp Mustard Seeds
Salt to taste
Method:
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.