Olive Pickel Recipe

Pickle 174 Last Update: Jan 22, 2022 Created: Jan 22, 2022
Olive Pickel Recipe
  • Serves: 2 People
  • Prepare Time: 15 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy
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Pickle / Achar is an emotion to most people.You can have it in breakfast, lunch and dinner too.If you have some pickle / achar in your platter, you don’t need anything else.There are different kind of pickles / achar like mango pickle, lemon pickle, chili pickle, mixed pickle. Among them my most favorite is olive Pickel. It goes really well with paratha, puris, rice, roti anything… I love having olive Pickel with plain rice.

Ingredients

Directions

  1. At first cut the olive roughly, wash and drain. Now marinate olive with salt and turmeric powder for 10 minutes.
  2. Heat mustard oil in a pan on medium flame. Add dried chilies, punch foron, mustard & bay leaves and stir till brown. Add olive and stir to mix well. Add some garlic cloves optionally for extra flavor. Then add ginger-garlic pastes and chili powder. Stir to mix well for 5-6 minutes till soft.
  3. Add jaggery or sugar and stir to mix well. Adjust the taste in this stage like adding salt or sugar or chili powder. Add vinegar for longer storage and stir to mix. When the olive is well cooked add roasted cumin and punch foron powders. Keep stirring on low flame till oil separates. Make cold and better to store in a glass jar and serve after a week.
  4. Your Olive pickle is ready to be served. You can store it up to 6 months. All you have to do just keep the pickle in a jar and often keep under sunlight with lid open and store again.

Olive Pickel Recipe



  • Serves: 2 People
  • Prepare Time: 15 Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Easy

Pickle / Achar is an emotion to most people.You can have it in breakfast, lunch and dinner too.If you have some pickle / achar in your platter, you don’t need anything else.There are different kind of pickles / achar like mango pickle, lemon pickle, chili pickle, mixed pickle. Among them my most favorite is olive Pickel. It goes really well with paratha, puris, rice, roti anything… I love having olive Pickel with plain rice.

Ingredients

Directions

  1. At first cut the olive roughly, wash and drain. Now marinate olive with salt and turmeric powder for 10 minutes.
  2. Heat mustard oil in a pan on medium flame. Add dried chilies, punch foron, mustard & bay leaves and stir till brown. Add olive and stir to mix well. Add some garlic cloves optionally for extra flavor. Then add ginger-garlic pastes and chili powder. Stir to mix well for 5-6 minutes till soft.
  3. Add jaggery or sugar and stir to mix well. Adjust the taste in this stage like adding salt or sugar or chili powder. Add vinegar for longer storage and stir to mix. When the olive is well cooked add roasted cumin and punch foron powders. Keep stirring on low flame till oil separates. Make cold and better to store in a glass jar and serve after a week.
  4. Your Olive pickle is ready to be served. You can store it up to 6 months. All you have to do just keep the pickle in a jar and often keep under sunlight with lid open and store again.

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