An important dish of the North Indian cuisine is Ol ki Chutney. This dish is loaded with fibres and is prepared in winters. It can be stored in refrigerator and eaten with poori, paratha, roti and rice. Learn how to make this delicious chutney with step by step photos and detailed recipe given below:
Preparation time: 15 minute
Cooking time: 25 minutes for making chutney + 1 hour for keeping the chutney in sunlight
Recipe Yield: 1/2 kg (25 small servings)
- Yam (ol or suran or jimikand) - 1/2 kg
- Ginger (adrak) - 2 inch long piece finely chopped
- Garlic (lehsun) - 2 bulbs (2 ganthi); some petals finely chopped and others chopped in bigger pieces
- Green chilli (hari mirch) - 6-7; some finely chopped and others chopped in bigger pieces
- Lemon (nimbu) - 1
- Salt to taste
- Turmeric powder (haldi powder) - 1 tea spoon
- Cumin seeds powder (jeera powder) - 1/2 tea spoon
- Balck Pepper powder (gol mirch powder) - 1/2 tea spoon
- Mustard oil (sarson ka tel) - 1 small cup
- Carom seeds (ajwain) - 1 tea spoon
- Onion seeds (mungrel or kalaunji) - 1 tea spoon
- Rinse the yam (ol) well and place them in a cooker. Fill the cooker with water till the ol is completely submerged in it. Close the lid and pressure cook for 1 whistle.
- Then lower the flame and cook for another 10 minutes.
- During these 10 minutes rinse the ginger (adrak), garlic (lehsun) and green chilli (hari mirch). Finely chop the ginger (adrak), some garlic petals (lehsun ki kali) and some green chillis (hari mirch). Chop the remaining garlic petals (lehsun ki kali) and green chillis (hari mirch) into bigger pieces.
- After 10 minutes turn off the flame and remove the cooker from the stove and allow it to cool. Remove the lid and check if the ol is cooked completely to be mashed, otherwise pressure cook them for 1 more whistle.
- Cool the cooked ol, remove the peel and mash them using hands.
- Transfer the mashed ol to a plate and add chopped ginger (adrak), garlic (lehsun) and green chillis (hari mirch).
- Now add turmeric powder (haldi powder), cumin seeds powder (jeera powder), black pepper powder (kali mirch powder), carom seeds (ajwain), onion seeds (mungrel) and salt to taste. Mix all ingredients well with hands to prepare the chutney mixture.
- Now squeeze the juice of one lemon into the chutney mixture prepared in the previous step and mix. (Remove the lemon seeds if any)
- Lastly add the mustard oil (sarson ka tel) to mixture and mix well.
- Keep the chutney prepared in sunlight for 1 hour.
- The chutney is now ready to be served. You can also tranfer the chutney into a glass jar and store for 1 week. It tastes even better after 1 or 2 days.