Weralu achcharu

Olive pickles

Preparation info

  • Difficulty


  • Makes

    1 x 1 litre


Appears in

Lands of the Curry Leaf

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.

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, such as the Velvet tomato catsup
  • 1 tablespoon sugar
  • ¼ teaspoon coarsely ground black pepper
  • 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.