Garlic, Olive, and Jalapeno Pickle

A good side of pickle is the perfect match for some creamy curd rice. I discovered this brilliant idea from : http://priyaeasyntastyrecipes.blogspot.com/2008/11/rm2-day-4-olive-pickles.html

However, I have given my own variation to this pickle by introducing jalapenos and garlic to it.

RECIPE
Ingredients:

• Olives - green pitted and sliced 2 cups
• Jalapenos - sliced 1/2 to 1 cup (depending on your taste)
• Garlic - 10-15 cloves of a big garlic bulb
• Vendhayam (fenugreek seeds) - 4 Tbspns
• Cumin seeds (Jeera seeds)- 2 Tbspns
• Red Chilli powder - 1 Tbspn
• Asafoetida - 1 tspn
• Salt - 4 tspns
• Olive oil - to fry and temper
• Mustard seeds - 1 tspn
• 1/2 cup vinegar

 Method:

Heat oil in a kadai and fry the garlic ( do not fry it till it is brown). Cook for 3 minutes. Add the olives and jalapenos and fry them till they are cooked (HOT TIP: Once the olives and jalapenos shrink and become small, you know it is cooked.)
Keep it aside.

In a pan/skillet kadai, dry roast cumin seeds and the vendhayam. roast them till they turn into a light brown. Remove from the stove. Let it cool and make a fine powder of the spices.

Heat 4 tbspns of olive oil (HOT TIP: Gingely oil also works wonderfully for this pickle). Add the mustard. Once it splutters, add the ground dry spices, red chillies, and salt. Keep stirring continuously in low flame.
Continue this procedure till the oil and the spices separate.

Remove from the flame and add the vinegar. After 20-30 minutes, mix the fried olives, jalapenos, and garlic.
Stir well for the spices and oil to blend well with the fried vegetables.

The the oil and spices in the pickle will take a day or two to settle.

Store it in a clean and dry container. Keep mixing the pickle every couple of hours.
The garlic, olive, and Jalapeno is ready to spice up your dish!