Bihari Suran Chutney | Bihari Ole/Oal Chutney |Bihar Style Elephant Yam Chutney | Jimmikand Chutney |Traditional Chutney Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Suran /Elephant Yam / Jimmikand is a vegetable filled with protein, minerals  and anti - oxidants that are necessary for our body. It has a very low GI ( Glycemic Index), making it safe  for people having diabetes . It is rich in Omega 3 fatty acid and thereby helps to  reduce bad cholesterol . It aids digestion and bowel movements and is also believed to have anti-aging properties. This recipe of Suran Chutney is a speciality dish from the State of Bihar. Suran is boiled, mashed and infused with oil, spices and lemon. The preparation is allowed to rest/mature for  two to three days for the flavours to be incorporated well. You can even try keeping the chutney in sunlight for a few hours before you refrigerate.  The chutney is served as a side dish to flat breads and rice.

Bihari Suran Chutney | Bihari Ole/Oal Chutney:

Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 6
1 cup = 250 ml cup
Storage : It keeps good for a week when refrigerated in a clean , air tight non- corrosive container.

Ingredients :

250 grams Yam/Elephant Yam/Jimmikand/Ole/Oal
2 tablespoons lime/lemon juice ( freshly extracted )
1" ginger ( peeled and grated)
3 green chillies ( finely chopped)
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon mustard powder 
1/2 teaspoon ajwain/carom seeds
pinch of asafoetida
2 tablespoons mustard oil
salt to taste

For garnish :

finely chopped onions and cilantro ( optional)


Method :

1. Peel and chop yam into cubes .
2. Add turmeric power and pressure cook them over medium flame  with half cup water upto four whistles and switch off. 
2. Drain the excess water and mash the yam using a potato masher or back of a heavy ladle.

3. Heat a small pan with mustard oil over low flame and when it reaches the smoking point,switch off.
4. Immediately add the carom seeds, mustard powder, chilli powder, chopped green chillies, ginger and asafoetida and mix well.

5. Pour this spiced oil into the mashed yam mixture.
6. Add salt and lemon juice and mix again .
7. Let the chutney rest for 2-3 days refrigerated before you start using it.
8. You can garnish with  freshly chopped onions and cilantro just before serving.

Your delicious and healthy Suran Chutney is ready to be served.

Chef Tips :

1. Grease your hands with oil before you start peeling and cutting the yam. This helps to avoid itching of the skin .
2. You can marinate the yam in juice of 1 lemon for 30 minutes before pressure cooking them. This is to avoid any kind of  skin/body irritation caused by certain varieties of yam.
3. Adjust the spice quantities according to your taste preferences.

Are you looking for more chutney recipes? Click here


Happy Cooking !

With love,

Masterchefmom