Ole / Suran Ki Chutney
This delicious and easy to make Ole Ki chutney recipe comes together in minutes and is such a versatile chutney to serve up with a bunch of different dishes.
This Ole chutney is a specialty from the Bihar cuisine. The list of ingredients is simple, but this chutney has so many layers of flavor and has a wonderful texture. It’s a keeper!
Ole has been called by many different names such as Suran, Jimikand, Yam etc. Ole or Suran is a very healthy and a great source of fiber, potassium and many nutrients.
So next time, if you spot them in your local vegetable market, do buy them to make this Fiery and flavourful Ole ki Chutney.
One of the relative of my MIL shared her family’s Ole chutney with us and it was love at first chutney. Thank you Chachiji for sharing this recipe with us!
This Ole Chutney is magically versatile which is one of the essentials that you need to have stocked up so that you can use it whenever you want and practically in anything you want.
If you love Bihari food – especially pitha (rice flour dumplings), kachoris or Samosa which are best partners of this Ole chutney and haven’t considered making it at home, you might want to read this super-duper easy Ole Chutney recipe to create your very own Ole Chutney.
This Ole Chutney is fiery, full of flavours and versatile and also easy to store for the never-ending stock.
So, what is this fiery Ole Ki Chutney made of:
The heart of this chutney is Ole and Mustard Oil
Traditionally desi Ole is used, but use what Ole you have on hand.
I always use hybrid one because it’s easy to handle.
If you want to try with desi ole then you must have to grease both the hands with Oil or Wear a disposable glove while cutting the ole to prevent itching.
Loads of ginger and green chilies and lemon.
Some spices – which are home friendly and easily accessible.
How to make Ole Ki Chutney:
- Fill a pot with water and boil it and add ole cubes and add salt, turmeric powder and oil and cover with a lid and boil 8-10 minutes, or until a knife easily pierces Ole.
- Drain and mash ole with a masher or a fork.
- In a heated oil add Cumin seeds, onion seeds and chopped green chilies and garlic and sauté for few seconds.
- Mix salt, turmeric powder, coriander powder into ole and mix well and sauté.
- Finish with lemon juice.
Congratulations !! you have just made the delicious, fiery and full of flavours – OLE KI CHUTNEY – Super easy isn’t it.
Watch the video tutorial and you’ll be craving this Ole ki Chutney:
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Now don’t under estimate this flavorful and spicy ole Ki chutney. It has a lot more potential than just making a chutney. Wait until you make this killer ole chutney and you will be adding it in everything possible. It can pep up a boring dish instantly.
That is why I always have it stocked up. For those hectic days or the days, you are completely lost what to make, or when you are bored but still have to put up an interesting meal – this ole chutney will always come to your rescue.
Ok…so friends you all are interested to know how you can use it apart from chutney
- Spice up your Samosa, Kachoris, Pithas, potato wafers, nachos, Khichiya Papad (Rice flour papad), salads with a dash of this Ole chutney- much needed in this cold weather.
- Give your Aloo Paratha, Sattoo Paratha, Plain Paratha, Jowar Roti, Dhokla a good kick with it.
- Makes a fantastic sandwich / Roll / burger spread – just spread this ole chutney – you are good to go with a fancy one.
These are just few examples, there are endless possibilities.
I hope you like it as much as we do and make it a part of your routine.
How to Boil Ole / Suran in a Pressure cooker?
If you want to boil in a pressure cooker then place ole cubes in a cooker. Fill the cooker with water till the ole is completely submerged in it. Add salt, turmeric powder and oil and Put the lid on and let the ole cook until the cooker releases a whistle. After that, reduce the flame to low and cook the ole for 2 minutes more.
After cooking ole on low flame for 2 minutes, turn off the flame and let the pressure escapes on its own. Once the pressure is released, remove the lid. Ole cubes are cooked aptly, transfer them on a sieve so that the water gets drained out. Allow them to cool down slightly.
How to store this Ole Ki Chutney?
This Ole ki chutney keeps good for 2 days when placed outside the refrigerator and 1-2 months when placed inside the refrigerator.
Store this ole chutney in a sterilized and air-tight glass container and then refrigerate it.
Recipe Chef Notes + Tips
This recipe makes around 1 cup Ole Chutney good enough for using 5-6 times.
Make-Ahead: You can make this ole chutney up to 1 day ahead of time.
You can use either too much spicy chilies or mild one in this recipe as per your taste.
If you don’t want to use mustered oil in this recipe use any oil of your choice.
Grease both the hands with Oil or wear disposable gloves while cutting the ole.
More Sauce Recipes
Seriously you guys!! Make this Ole Chutney today and if you’re serving this Ole Chutney at a kitty party, get together or dinner or lunch party, definitely double the recipe because it disappears fast!
Hope you give it a try. Let me know if you have any questions regarding the same.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
This delicious and easy to make Ole Ki chutney recipe comes together in minutes and is such a versatile chutney to serve up with a bunch of different dishes.
[cooked-sharing]
First of all, cut off the dark skin of ole with the help of a knife then chop it into medium size cubes.
Discard its black portion and place the Ole cubes in a bowl filled with water.
Grease both the hands with Oil while cutting the ole.
Wash the Ole pieces well.
Place a Pot filled with water on flame and put the ole cubes into it. Add salt and turmeric powder and little oil in it.
Put the lid on and let the yam cook until it softens. This will take 8-10 minutes depending on the size of the cubes.
Once the Ole cubes are cooked aptly, transfer them on a sieve so that the water gets drained out.
Allow them to cool down slightly.
When the ole cubes cool down slightly, transfer them in a plate and mash them finely using a fork or masher.
Heat a Pan or Kadai with oil over low flame and when it reaches the smoking point, immediately add Cumin seeds and Onion seeds.
Add chopped green chillies, chopped ginger and sauté for few seconds.
Add mashed ole and now mix well.
Add Turmeric powder, Salt to taste and coriander powder and stir everything well.
When all the mixture roast well then add little water in it and again mix everything and sauté for another 2 minutes.
Turn off the flame and squeeze the juice of one lemon into the chutney mixture and mix. (Remove the lemon seeds if any).
Ole Ki chutney is now ready to eat.
Serve this spicy and lip-smacking Ole chutney as a side assortment along with any meal.
Store this ole ki chutney in an air-tight glass container. It keeps good for 2 days when placed outside the refrigerator and 1-2 months when placed inside the refrigerator.
Enjoy!
Ingredients
Directions
First of all, cut off the dark skin of ole with the help of a knife then chop it into medium size cubes.
Discard its black portion and place the Ole cubes in a bowl filled with water.
Grease both the hands with Oil while cutting the ole.
Wash the Ole pieces well.
Place a Pot filled with water on flame and put the ole cubes into it. Add salt and turmeric powder and little oil in it.
Put the lid on and let the yam cook until it softens. This will take 8-10 minutes depending on the size of the cubes.
Once the Ole cubes are cooked aptly, transfer them on a sieve so that the water gets drained out.
Allow them to cool down slightly.
When the ole cubes cool down slightly, transfer them in a plate and mash them finely using a fork or masher.
Heat a Pan or Kadai with oil over low flame and when it reaches the smoking point, immediately add Cumin seeds and Onion seeds.
Add chopped green chillies, chopped ginger and sauté for few seconds.
Add mashed ole and now mix well.
Add Turmeric powder, Salt to taste and coriander powder and stir everything well.
When all the mixture roast well then add little water in it and again mix everything and sauté for another 2 minutes.
Turn off the flame and squeeze the juice of one lemon into the chutney mixture and mix. (Remove the lemon seeds if any).
Ole Ki chutney is now ready to eat.
Serve this spicy and lip-smacking Ole chutney as a side assortment along with any meal.
Store this ole ki chutney in an air-tight glass container. It keeps good for 2 days when placed outside the refrigerator and 1-2 months when placed inside the refrigerator.
Enjoy!
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