Weralu achcharu

Name: Weralu achcharu (Olive pickles)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 1 x 1 litre (35 fl oz/4 cup) jar
Cuisine: Sri Lankan
Ingredients: 2 tablespoons rice bran oil; 50 ripe green olives; 1 tablespoon chilli flakes; 1 teaspoon chopped garlic; 1 tablespoon malt vinegar; 5 fresh curry leaves; 2 tablespoons tomato sauce, such as the Velvet tomato catsup; 2 tablespoons tomato sauce, such as the Velvet tomato catsup; ¼ teaspoon coarsely ground black pepper; 1 tablespoon sugar; 1 teaspoon salt

Olive pickles

Preparation info

Makes
1 x 1 litre
jar

Difficulty
Easy
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

50 ripe green olives
2 tablespoons rice bran oil
1 teaspoon choppe

Asia
Sri Lanka
Preserve
Vegan

Method

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.

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