Olive pickle, also known as Achar, is a traditional pickle that we usually make every year and preserve until the next session. It's not a complicated recipe, but it requires a little patience and practice.
I'm not good at making this version. My elders usually make it much more delicious, I'm still learning. But I'm satisfied with how it came out this year.
Let me share the recipe.
Ingredients:
- 200 gm raw olive (you can make more, adjust the other ingredients accordingly)
- Sugar 150 gm
- Salt, turmeric powder (a pinch)
- Vinegar
- Tamarind pickle/riped
- Mustard oil 60-70 gm
- A lot of dried red chili
- Indian mixed 5 spices
Some like to add mashed mustard too. I didn't have that at the time so skipped it. But if you add it, it will give a good kick to the pickle.
The making process:
First, cut the raw olives like this and pat dry. It's better to take the hard raw ones rather than the slightly ripped ones.
Add mustard oil to the pan and put the red chilies to fry. Add the 5 spices mix and fry them as well.
It will take only a few minutes to fry, don't burn it.
Then add the olives and mix them with some salt and turmeric powder.
After a few minutes of cooking when the olives are slightly cooked, add the sugar.
This is a sour/tangy pickle that we enjoy with rice-type food. So I have added a small amount of sugar. If you want your pickle to be more sweet, add more sugar.
When the prickle is almost cooked, add the tamarind and cook thoroughly. Add a small amount of vinegar at the end.
It will take around 20-30 minutes to cook the olives in low heat. Mix in between to make the spices mix with the olives properly.
And it's done!
You see it's not a complicated recipe but need some practice to make it perfect. Although mine was not close to perfect it did taste good.
You can preserve this pickle in a glass jar for up to 1 year or more! Add some pure mustard oil as they are natural preservative and put the jar in sunlight now and then.
I hope you enjoyed my recipe. Do you have something similar to your cuisine?
This post has been manually curated by @steemflow from Indiaunited community. Join us on our Discord Server.
Do you know that you can earn a passive income by delegating to @indiaunited. We share more than 100 % of the curation rewards with the delegators in the form of IUC tokens. HP delegators and IUC token holders also get upto 20% additional vote weight.
Here are some handy links for delegations: 100HP, 250HP, 500HP, 1000HP.
100% of the rewards from this comment goes to the curator for their manual curation efforts. Please encourage the curator @steemflow by upvoting this comment and support the community by voting the posts made by @indiaunited.
Drooling 🤤 I would like to pick one pickle from it.. would you share it with me 😛
I have tatsed a few while preparing this. lol
Thanks 😊
Looks good but I am not a fan of such kind of thing.
!PIZZA
Well, I love pickles. We all have our own preferences.
$PIZZA slices delivered:
@intishar(1/5) tipped @rem-steem
I just found out that olives can be enjoyed young, I've never tried it. And this is also something new if olives can also be cooked.
Olives are still very rare in my area.
What a great recipe, love reading your recipes.
I know, in many countries olive is only used for oil or after curation on food but not this raw ones.
The raw ones are best for pickles. Also, this Asian ones are not that sour in taste.
Thanks for sharing your experience.