Green olives in garlic chutney

Recipes-Olives from spain
  • 100 pcs (350 g) Green OLIVES FROM SPAIN
  • 150 ml Olive Oil
  • 13 pcs Garlic cloves (chopped)
  • 1 pc Onions (sliced)
  • 2-inch Ginger (chopped)
  • 50 g Dry red chilli
  • 40 g Grated dry coconut
  • 1 tbsp Fennel seeds
  • ½ tbsp Coriander seeds
  • ½ tbsp Sesame seeds
  • 1,5 tbsp Cumin seeds
  • ½ tsp Asafoetida
  • 2 pcs Star anise
  • ½ tbsp Black Peppercorns
  • 6 pcs Cloves
  • 1,5 pcs Stone flower – optional (dagadphool or patharkaphool)
  • Salt to taste
Preparation time:
30 minutes
3-4 portions
Level of difficulty:
  • To make Garlic chutney – Dry roast these spices in a saucepan: coriander seeds, sesame seeds, fennel seeds and cumin seeds till they are light brown. Roast for about 5-7 min and keep it aside.
  • Add olive oil in a pan and roast cloves, peppercorns, cloves, star anise, stone flower and asafetida for about 5 minutes. Keep it aside.
  • Add oil in another pan 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 remaining olive oil. Serve after a couple of hours.