Achari Olives (Indian pickled olives)
30 pcs pitted olives (green and black)
Servings
3-4people
Passive Time
48hours
Servings
3-4people
Passive Time
48hours
Ingredients
  • Pickling spices:
  • 1tsp Mustard seeds
  • 1tsp Fenugreek seeds
  • 1/4tsp Asafoetida
  • 2tsp Red chilli powder
  • 2tsp Cumin seeds
  • For tempering:
  • 4tbspn Olive oil
  • 1cup Vinegar
  • 1tsp Mustard seeds
  • 1tsp Salt
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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