Monday, September 2, 2013

Olive pickle

Green olives in brine ~ 200g
Garlic, minced-1-2 tsp
Ginger, minced-1-2 tsp
Green chilly, sliced-3
Kashmiri red chilly powder-2 tsp
Turmeric powder-1/4 tsp
Mustard seeds-1/2 tsp
Fenugreek seeds, crushed- 1/4 tsp
Asafoetida- a small pinch
Gingelly oil/ any veg. oil-1 tbsp
Curry leaves-2 sprigs
Vinegar-1 tbsp
Heat oil in a cooking pan and splutter mustards. Add curry leaves, ginger and garlic. Saute until they are slightly brown. Reduce the heat, add chilly powder, turmeric powder and crushed fenugreek.Stir for a couple of minutes and add vinegar. Bring it to boil and add olives and asafoetida. Adjust the consistency of the pickle by adding more water or the salt water that olives were soaked in. Add salt if needed. Mix well, turn off the flame, cool and keep it in an air-tight jar.

(I used whole green Spanish olives stuffed with minced pimientos for making olive pickle)