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Jolphai Achar

Jolphai Achar (Olive Pickle) - Assamese Style

Course Pickle
Cuisine Assamese Cuisine, Indian


  • Stainless steel grater


  • 2 kg Jolphai (Indian Olive)
  • 2 Pieces Bhoot Jolokiya (Ghost Chilli)
  • 20 Green Chillies
  • 1 tbsp Panch Phoron
  • 2 Dry Red Chillies
  • 3 tbsp Vinegar
  • 2 tbsp Turmeric (Haldhi) Powder
  • 1 Litre Mustard Oil
  • 2 tbsp Salt


  • Wash and dry jolphai, green chillies and ghost chillies. Clean with a dry cloth so that there is no moisture left.
  • With a grater, grate the jolphai fruits. Also, cut green chillies and ghost chillies into small pieces.
  • Now, add salt and haldhi to grated jolphai and chopped chillies. Mix well. Sun dry for 2-3 days
  • Now, add 3 tbsp vinegar to the jolphai and chillies mixture.
  • Heat 250 gm oil in a pan. Add dry chillies and panch poron and saute for a while. Turn off flame and let the oil cool down.
  • Pour the oil to the jolphai and chillies mixture. Mix well.
  • Add remaining 750 gm oil. Mix well and keep it overnight.
  • Next day, transfer the pickle to airtight pickle jar.
  • Keep In sunlight for 2 to 3 days.
  • Your pickle is ready.


Serve as condiment with your lunch or dinner. 
Enjoy and Bon Appétit!!
Keyword Indian Olive Pickle, Jolphai Achar, Olive Pickle