GREEN OLIVES IN GARLIC CHUTNEY

GREEN OLIVES IN GARLIC CHUTNEY
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m
GREEN OLIVES IN GARLIC CHUTNEY

Ingredients

Garlic chopped

Onions sliced

Green Olives Olives from Spain

Ginger chopped

Dry Red Chilli

Grated dry coconut

Fennel seeds

Coriander seeds

Sesame seeds

Cumin seeds

Asafoetida

Olive Oil

Star anise

Black Peppercorns

Cloves

Stone flower – optional (dagadphool or patharkaphool)

Ginger sliced

Salt

Instructions

  • To make Garlic chutney – Dry roast these spices in a suate pan: coriander seeds, sesame seeds, fennel seeds and cumin seeds till they are light brown. Roast for about 5-7 minsand keep it aside.
  • Add 50ml olive oil in a pan and roast cloves, peppercorns, cloves, star anise, stone flower and asafetida for about 5 minutes. Keep it aside.
  • Add 50ml oil in apan and add the onions and garlic and ginger and saute them till they become brown. Once done remove the onions and add grated coconut and red chillies and toast them. Keep it aside.
  • Once done add all the roasted spices and ingredients into a mixer along with salt. Blitz it to a coarse powder. Garlic chutney is ready. Toss the Spanish green olives with this garlic chutney and leftover olive oil. Serve after a couple of hours.
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Green Olives in Garlic Chutney
Green Olives in Garlic Chutney
Servings
Servings
Green Olives in Garlic Chutney
Instructions
  1. To make Garlic chutney - Dry roast these spices in a suate pan: coriander seeds, sesame seeds, fennel seeds and cumin seeds till they are light brown. Roast for about 5-7 minsand keep it aside.
  2. Add 50ml olive oil in a pan and roast cloves, peppercorns, cloves, star anise, stone flower and asafetida for about 5 minutes. Keep it aside.
  3. Add 50ml oil in apan and add the onions and garlic and ginger and saute them till they become brown. Once done remove the onions and add grated coconut and red chillies and toast them. Keep it aside.
  4. Once done add all the roasted spices and ingredients into a mixer along with salt. Blitz it to a coarse powder. Garlic chutney is ready. Toss the Spanish green olives with this garlic chutney and leftover olive oil. Serve after a couple of hours.
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