Hi guys. How are you all? I hope you’re all doing very well. Alhamdulillah, I’m well too. Today I’ve come to you with another delicious recipe. Winter has almost arrived now. The market is now full of many tasty winter fruits and vegetables. I wait for this winter all year because this is the time when many delicious fruits and vegetables are available. So today I’ll share a tasty winter recipe with you — a delicious olive pickle made with olives. You can preserve it all year if you wish, and it tastes really good. Now let’s share the olive pickle recipe with you step by step.
Ingredients (Olive pickles)🫒:
1.Fresh olives (jolpai) – 500 grams 2.Mustard oil – 1 cup 3.Turmeric powder – 1 teaspoon 4.Red chili powder – 1–2 teaspoons (as per taste) 5.Roasted cumin powder – ½ teaspoon 6.Fenugreek seeds (methi) – ½ teaspoon 7.Fennel seeds (mouri) – 1 teaspoon 8.Mustard seeds – 1 tablespoon (crushed or paste) 9.Garlic – 6–8 cloves (crushed or paste) 10.Salt – to taste 11.Vinegar – 2–3 tablespoons (optional, for longer preservation) 12.Sugar or jaggery – 1–2 teaspoons (optional, to balance taste).
Cooking process (Olive pickles)🫒:
Prepare the olives: Wash the olives well and dry them with a clean cloth. Make small slits or slightly crush them so the spices can go inside. Boil the olives: Boil the olives in water for 5–7 minutes until they become a little soft (not too soft). Drain the water and let them dry completely. Heat the oil: In a pan, heat mustard oil until it starts to smoke lightly (this removes the raw smell). Turn off the heat and let it cool a bit. Add spices: Add fenugreek seeds, fennel seeds, and mustard seeds to the warm oil and fry lightly. Then add garlic paste, turmeric powder, red chili powder, and salt. Stir well for 1–2 minutes. Mix the olives: Add the boiled olives to the spice mix. Stir well so the olives are fully coated with the masala. Add flavoring: Add roasted cumin powder and sugar or jaggery (if using). Mix well. Add vinegar if you want to store it for a long time. Cool and store: Let the pickle cool completely. Store it in a clean, dry glass jar. Keep it in sunlight for 2–3 days for better flavor. After a few days, your Jolpai achar (Olive Pickle) will be ready to enjoy — spicy, tangy, and full of flavor! 😋