Green Olives Pickle

Wash sour fresh olives and pat completely dry on a towel. Deseed and cut into pieces. Dry them .

Heat oil in a heavy bottom pan or an Indian wok over high heat. When the oil is hot, turnoff gas. Add mustard seeds. When mustard begins to splutter, add all the spices and Sauté on medium high heat for 1 minute with olives.

Add salt and red chili powder and vinegar. Give it a good stir. Let cool completely before transferring to a clean and dry jar.