This recipe is from my elder sister Vasudha. She is an Interior designer and teacher by profession. My readers who are regulars here know that my whole family has a keen interest in cooking. So this one is her contribution. I simply loved the photos and her trademark style of collaging the photos. You can see her style in her blog Cherishing Spaces.
Preparation:
Step - 1: Wash olives. Chop in quarters. Remove the seed and soak them in salt water. Otherwise, they will turn black.
Step - 2: Dry roast mustard seeds, fenugreek seeds.
Step - 3: Coarse grind the mustard and the fenugreek along with hing.
Step - 4: Mix this mixture with red chilli powder, turmeric and salt. Drain the olives and mix this powder. Squeeze in two limes. Mix well.
Step - 5: Season with oil, mustard seeds and hing.
Step - 6: Allow the mixture to marinate for 3-4 days before using. It is advisable to shake the bottle every time you use it.
You can use the same proportion as I have used in my previous recipe Mango Ginger pickle
Thank you vasu for this lovely post!!!!
Wishing you all a wonderful holiday !!!!!
Preparation:
Step - 1: Wash olives. Chop in quarters. Remove the seed and soak them in salt water. Otherwise, they will turn black.
Step - 2: Dry roast mustard seeds, fenugreek seeds.
Step - 3: Coarse grind the mustard and the fenugreek along with hing.
Step - 4: Mix this mixture with red chilli powder, turmeric and salt. Drain the olives and mix this powder. Squeeze in two limes. Mix well.
Step - 5: Season with oil, mustard seeds and hing.
Step - 6: Allow the mixture to marinate for 3-4 days before using. It is advisable to shake the bottle every time you use it.
You can use the same proportion as I have used in my previous recipe Mango Ginger pickle
Thank you vasu for this lovely post!!!!
Wishing you all a wonderful holiday !!!!!
