Preserved olive pickle

I’ve never seen fresh Indian gooseberries (Nellikka) in Australia.

During my visit to Flemington market in Sydney I spotted a large pile of a green color fruits. I hoped it might be Nellikka and ran towards it to have a closer look. Unfortunately it was not that! But I couldn’t recognize what it is? So I asked the lady who sells it and she said they are fresh green olives! She gave me one to taste. Oh… that was so bitter!

Two weeks back when I visited my friend’s house I saw a big jar of Nellikka in brine on her table.
I asked her ‘where did you get those!’
She told me they are not Nellikka but only olives! (Oops olives again!)

And she also told me that they are good for burning cholesterol!! But she is going to throw it away because it is too salty to eat!
Suddenly I got an idea of making pickles with olives!! I did so shared with her.

Those were as good as a Nellikka pickle and we finished with in a week time!

Ingredients

1. Salted olives – 3 cups
2. Vinegar – 1 cup
3. Ginger paste – 1 tbsp
4. Garlic paste – 1 tbsp
5. Chilly powder – 2 tbsp
6. Fenugreek powder – ½ tsp
7. Asafetida – 1tsp
8. Oil – 4 tbsp
9. Sugar – ½ tsp
10. Salt – as required

Method

1. Drain the water from olive and keep aside.
2. Heat oil in a pan and fry ginger and garlic paste.
3. Add chilly powder, fenugreek powder and asafetida.
4. Fry them till the raw smell goes.
5. Add vinegar, salt and sugar and bring to boil.
6. Allow it to cool and mix with olives.
7. Transfer to an airtight jar and shake it occasionally for two to three days.