Jolpai Achar (Green Olive pickle)

    Jolpai achar or green olive pickle is sweet, spicy and sour. It is delicious by itself. However, often times, it is paired with dal and rice.


    Dhaka, Bangladesh
    37 people made this


    • 0.5 kg of jolpai or (green olives), boiled in water
    • 2 cups of mustard oil
    • 1 kg of sugar
    • 1 tablespoon of garlic paste
    • 1 teaspoon of cumin powder
    • 1/2 tablespoon of red chili powder
    • 1 tablespoon of salt
    • 1/2 cup of vinegar


    1. Strain the boiled jolpai pieces. Then mash the jolpai well with hand in a bowl.
    2. Heat a pan with mustard oil. Add the garlic paste and stir.
    3. Also add the mashed jolpai and stir and fry on low heat for a while.
    4. Pour the sugar and mix well.
    5. Sprinkle the cumin and red chili powder. Stir continuously and add the salt.
    6. Then put the lid on and cook on low heat for 1-1.5 hours. This way the sugar and spices will slowly enter the jolpai pieces and the oil will start to float on top.
    7. Test if the sugar has entered well inside the jolpai pieces. If not, then cook on low heat with lid on until the sugar enters the sugar. Stir frequently every now and then.
    8. Sprinkle the vinegar all over when the sugar has entered well inside the jolpai.
    9. Stir and serve.

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