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Weralu achcharu
Olive pickles
- Makes
1 x 1 litre
jar - Difficulty
Easy
- Ready in
35 min
Published 2018
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 2 tablespoons 1 teaspoon
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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