"Recipe of the Day, Week #43: Tangy and Spicy Olive Pickle Delight

Myself @aspiya From #Bangladesh

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Greetings Wonderful Individuals

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Today, I pleased to be part of the Recipe of the Day. Steemit Iron Chef Week No. 43 contest proposed by @mvchacin. As always it is such a joy to do creative recipes, and to also get to share such goodies with this wonderful community. This week, I’ve got a sour and tasty pickle recipe for you that is made out of olives. Pickles occupy a unique position in many culinary dishes; they make any meal much more exciting with their spiced taste. Now it is time to turn attention to how this delicious treat that instantly melt in your mouth is prepared.

This recipe is a real mix of spices and sophisticated flavors which makes this pickle both tangy and spicy. Here are the ingredients I used to prepare this mouthwatering dish:

Ingredients:

🔹Olives

🔹Mustard Oil

🔹Ginger Garlic Paste

🔹Sugar

🔹Mustard Paste

🔹Salt

🔹Red Chili Powder

🔹8-10 pieces of garlic

🔹Dried red chili

🔹 Panch Phoron – Five whole spices (fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)

🔹Vinegar

Step-by-Step Recipe: Olive Pickle

✅Boiling the Olives
First, I boiled the olives to soften and make sure there were no bitter tastes left inside them. After boiling these I mashed them well and kept aside.

✅Preparing the Base

I then added a good amount in a pot of mustard oil and waited for it to heat. In my experience, every kind of pickle becomes more delicious when the mustard oil’s smell is included in it.

✅Adding Aromatics

I mixed in dried red chilies to the hot oil, leaving the chilies to infuse their smoky and spicy essence into it. I then put panch phoron (a mix of five whole spices) into some oil. The fragrance of the smells sizzling in the kitchen told us it was time to go on.

✅Ginger-Garlic Paste, Cooking it

Then I put the ginger-garlic paste in the pan and cooked it properly until the raw smell went away. Precisely this is the first step – to make it a base for the pickle flavor which can’t be omitted.

✅Using the Mustard paste.

Next, I dumped a sprinkle of mustard paste in, and cooked away. I was sure to stir and cook till the masala had lost the raw smell.

✅Adding the Mashed Olives

When it came to making the masala, I made it once and then added the mashed olives, mixing in well. And now I also added sugar and salt to be perfectly balanced in the flavors.

✅Enhancing the Flavor

So then I added garlic pieces and red chili powder into it. The chili powder added much needed heat and the garlic cloves gave that punch of flavor.

✅Stirring Continuously

And I found it’s important to stir the mixture continuously otherwise it sticks to the bottom of the pan. But the more I stirred, the less it was sticking to the pan. I quickly changed to another pan and continued cooking, so.

✅Finishing Touches

I added vinegar to the sugar water when the mixture absorbed the sugar water to the right consistency. Not only did the vinegar provide a nice tangy flavor, but it was also an excellent preservative to slow down when the pickle goes bad.

✅The Pickle is Ready

My olive pickle was finally ready delicious and very tangy! When you smelled it, it tasted good as well. Perfect to pair with rice. Parathas or just to enjoy them on their own.

This pickle is a labor of love, but it’s so worth it! 😊