Weralu Achcharu (Olive Pickles) Recipe
Photo from Adobe Stock/olindana
Sold as a snack by the roadside and by beach vendors all over Sri Lanka, these olives have a great flavour and texture — and once you’ve eaten one, you keep going back for more. They also make a great chaser for a beer or a glass of coconut arrack.
Region: Sri Lanka
Makes: 1 x 1 litre (35 fl oz/4 cup) jar}
Preparation: 15 minutes + 2 weeks pickling
Cooking: 20 minutes
- 50 ripe green olives
- 2 tablespoons rice bran oil
- 1 teaspoon chopped garlic
- 1 tablespoon chilli flakes
- 5 fresh curry leaves
- 1 tablespoon malt vinegar
- 2 tablespoons tomato sauce
- 1 tablespoon sugar
- 1/4 teaspoon coarsely ground black
- 1 teaspoon salt
- Boil the olives in a saucepan of salted water for 10 minutes, then drain and set aside.
- Heat the rice bran oil in a large heavy-based saucepan.
- Add the garlic and fry over medium heat for about 3 minutes, or until golden brown.
- Add the other ingredients, except the olives, and mix well.
- Now add the boiled olives and mix until all the ingredients are well distributed.
- Transfer to a large sterilised glass jar, seal and store in a cool dark place for 2 weeks before eating.
- Once opened, the olives will keep in the fridge for up to 3 weeks.
Also from Lands of the Curry Leaf:
- Mesu (Fermented Bamboo Shoots) Recipe
- Gundruk (Spicy Fermented Vegetables) Recipe
- Simple Fermented Bok Choy Recipe
Reprinted with permission from Lands of the Curry Leaf: A Vegetarian Food Journey from Sri Lanka to Nepal by Peter Kuruvita and published by Murdoch Books, 2019.
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