SPICY INDIAN PIMENTO OLIVES
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m
Spanish Pimento Olives from Spain
Mustard seeds, powdered
Methi Seeds (Fenugreek Seeds), powdered
Red chilli powder
- Take the Pimento Olives in a big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
- Combine well and add 2 cups of oil. Mix all the ingredients very well.
- Add 1 cup of oil on top and tightly close the lid. Pickle for 3 days a least.
- 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.