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?
