Friday, December 23, 2011

Olives pickle Iyengar style

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.


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 !!!!!