Green Olives Pickle
35 minutes
1294 reads
About Green Olives Pickle
Experience the bold flavors of India with this Green Olives Pickle, where fresh olives are transformed into a zesty snack through pickling with aromatic spices. The combination of tangy olives, fiery red chili powder, and fragrant mustard oil creates a taste sensation that's both vibrant and memorable.
Perfect as a snack or a spicy accompaniment to your meals, this homemade pickle boasts the authentic crunch and spice that pickle lovers crave. It's a simple yet irresistible way to enjoy the unique twist of olives blended with traditional Indian flavors.
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Recipe Time & More
Prep30 minutes
Cook5 minutes
Total35 minutes
Ingredients
- 20 Olives green
- 1 tbsp Chili Powder red
- 1 tsp Salt or as per taste
- 4 tbsp Mustard Oil
- 1 tsp Seeds blackmustard
- 1 tbsp Mustard yellow
- 1 tsp Mango Powder dry
- 1/8 tsp Asafoetida hing, or hing hing
- 1 pinch Fenugreek Leaves methi dana, or methi, or seeds crushed methi seeds
- 1/2 tsp Nigella Seed kalongi
- 1 tsp Turmeric Powder haldi
- 1 pinch Mustard Seeds of ground
- 1/2 tsp Vinegar
Instructions
- 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.
Recipe Notes
can use for years.
Additional Tips
- For a deeper flavor, lightly crush the mustard seeds before adding them to the pickle, which helps release their essential oils and intensifies the aroma.
- If you prefer a less bitter taste, blanch the green olives in hot water for a few minutes, then drain and dry thoroughly before pickling.
- Once prepared, allow the pickle to mature for at least 3-5 days in a cool, dark place, shaking the jar daily to ensure the spices coat the olives evenly and the flavors meld.
- For a tangier variation, add a teaspoon of lemon juice or increase the dry mango powder, but ensure the mixture stays free from excess moisture to prevent spoilage.
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Recipe Nutrition
Calories: 50kcalFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 228mg
Suman Prakash
Articles: 49
7 Comments
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Such a tasty dish! Thanks for the recipe.
So delicious! Excited to make it.
What a great recipe! Thanks for sharing.
SUPERB-INNOVATIVE
so tempting ,never thought of olive pickle-excellent —
excelent idea
This is so tempting! Can’t wait to cook it.