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.