Topa Kul Chutney

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.

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