By Ranita Ray
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The transition from Winter to Spring brings a gush of joy to the Bengali kitchen. It marks the season of topa kul or jujube. Using these sweet-tart berries, Bengalis make drool-worthy recipes. One of them is Bengali topa-kuler chutney. It tastes heavenly and completes a perfect lunch spread. Here’s the recipe.
Topa kul/Jujubes - 150 gm Sugar or jaggery 100 gm Turmeric powder ¼ tsp Salt – ¼ tsp Dry red chilli – 3 pieces Mustard Oil – 1 tsp Panch phoron – 1 tsp
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Wash the jujubes thoroughly. Pick the ripe ones. Discard the stems. In a wok, heat mustard oil. Once it comes to a smoking point, add 1/2 tsp panch phoron and dry red chillies.
Keeping the flame low, stir till the spices crackle. Ensure they aren't getting burnt. Now blend in jujubes, turmeric powder, and salt and give everything a thorough stir.
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Cook for 2-3 minutes. Pour about 1/2 cup water and stir once again. Cover the wok with a lid and cook for a couple of minutes.
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Remove the lid, and add the sweetener (jaggery or sugar). Boil till it reaches a thick consistency.
Heat another pan, and pour the 1/2 tsp pan phoran. Roast it for a few minutes on a low flame. Remove from the heat and allow it to cool down.
Pound the roasted panch phoran to a powder. Sprinkle it over the chutney as a finisher. Turn off the flame. Let the chutney cool down and serve it.
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