SWEET OLIVE PICKLE

INGREDIENTS

  • 1 jar 450 gr green OLIVES FROM SPAIN (pitted)
  • 3 tbsp Jaggery
  • 2 tsp Panch phuron spice mix (fenugreek, cumin, methi, mustard, coriander seeds)
  • ΒΌ cup Mustard oil

Preparation time:

30 minutes (plus dehydrating time)

Level of difficulty:

Easy

Serves:

1 small jar

PREPARATION

  1. Empty the contents of 1 jar of green olives into a colander and let it drain until all the water runs out.
  2. Once drained, spread out onto a baking tray and bake at 100 degrees for 1 hour.
  3. Once cooled, place the olives in a blender and roughly grind.
  4. Heat mustard oil in a kadhai, once heated add a tsp of panch phuron and let it splutter.
  5. Once the spices have spluttered, switch off the gas. Add the olives and jaggery.
  6. Add the rest of the roasted and ground panch phuron and mix well, allowing the jaggery to melt.
  7. Store in a glass jar in the fridge for 6 months to a year. Enjoy as a great accompaniment to your meals.