Olive Pickle

• Olive Pickle (like Avakkai)
• Olives..............2 to 2 1/2 measures
• 1: 1/2 : 1/4 measure Chilli Powder : 
• Salt : Mustard Powder

• Chopped or crushed peeled garlic - 4-8 cloves (or do i mean pods? not the whole things....).
•  you can skip them if you want.Grind up a few toasted Methi seeds (1/8th teaspoon?) with the mustard. Drain the olives. Make small incisions on the side if the olives are not pitted. 
• Mix the powders and the olives and let them sit for a few hours (at least two). 
• Add oil (preferably sesame) and bottle! That's it!
• Usually (fresh) green olives with pits are not sour enough like the pitted or marinated kind. If that is the case, add some lemon juice at the end (cut down on the oil). 
• Or, if you can find good amchoor, add some amchoor along with the powders. 
• You can also add a few kala chana but they will need to soak in the pickle for a few days before they are edible. 
• To speed up the process, you can soak them for a couple of ours in warm water, dry them *thoroughly* with some paper towels and then throw them in.
• This is the basic recipe.... you can vary the mustard powder and use it