ACHARI OLIVES, Indian pickled olives

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ACHARI OLIVES, Indian pickled olives
Level of difficulty: easy Servings: 3-4 people Preparation time: 30 m

Ingredients

30 pcs pitted (green and black) Olives from Spain

Pickling spice

Mustard seeds

Fenugreek seeds

Asafoetida

Red chilli powder

Cumin seeds

For tempering

Olive oil

Vinegar

Mustard seeds

Salt

Instructions

  • Dry roast all spices, except the red chilli powder. Coarsely grind these spices and mix the chilli powder with them.
  • Heat olive oil in a pan and stir fry the seedless olives for 3/4 minutes. Take the olives out.
  • Heat the same oil and add the tempering ingredients: first add mustard seeds and let them splutter, then reduce the flame to simmer and add the ground powder in oil with salt , once the oil separates from the spices – add the vinegar and keep stirring for 20 minutes on low flame.
  • Now add the olives and give it a stir. Take it off the heat, let it cool down and then preserve it in a air tight container.
  • Achari olives can be served from the next day. They’ll be well pickled in 48 hours.
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Achari Olives (Indian pickled olives)
30 pcs pitted olives (green and black)
Achari Olives (Indian pickled olives)
Passive Time 48 hours
Servings
3-4 people
Ingredients
  • Pickling spices:
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds
  • 1/4 tsp Asafoetida
  • 2 tsp Red chilli powder
  • 2 tsp Cumin seeds
  • For tempering:
  • 4 tbspn Olive oil
  • 1 cup Vinegar
  • 1 tsp Mustard seeds
  • 1 tsp Salt
Passive Time 48 hours
Servings
3-4 people
Ingredients
  • Pickling spices:
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds
  • 1/4 tsp Asafoetida
  • 2 tsp Red chilli powder
  • 2 tsp Cumin seeds
  • For tempering:
  • 4 tbspn Olive oil
  • 1 cup Vinegar
  • 1 tsp Mustard seeds
  • 1 tsp Salt
Achari Olives (Indian pickled olives)
Instructions
  1. Dry roast all spices, except the red chilli powder. Coarsely grind these spices and mix the chilli powder with them.
  2. Heat olive oil in a pan and stir fry the seedless olives for 3/4 minutes. Take the olives out.
  3. Heat the same oil and add the tempering ingredients: first add mustard seeds and let them splutter, then reduce the flame to simmer and add the ground powder in oil with salt , once the oil separates from the spices – add the vinegar and keep stirring for 20 minutes on low flame.
  4. Now add the olives and give it a stir. Take it off the heat, let it cool down and then preserve it in a air tight container.
  5. Achari olives can be served from the next day. They’ll be well pickled in 48 hours.
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