Spicy Yogurt with Fried Olives

Are you a Masterchef fan? I love watching Masterchef Australia and Masterchef US, even though MAsterchef US is becoming more and more mediocre every year. Masterchef Australia, on the other hand, is a delight to watch. This year was fantastic, though I do have some reservations about the winner.

This year one whole week was dedicated to Mediterranean food, which ended with a special masterclass with Mediterranean recipes. One of the tasks during this week was to create a mezze feast, with 5 mezze recipes including a yogurt and olives one. And that specific recipe is an inspiration for my post today.

The original recipe is layers of greek yogurt, parsely and coriander pesto sort of paste, and fried olives. I didn’t have fresh parsley, so I opted for a more desi style coriander chutney with greek flavors (woah, I feel so chefy). I would do lemons differently. I boiled lemons with the peel, which gave a bitter taste. Next time, I am doing it without the peel. Or I might just add some lemon juice while making the chutney for a less sour flavor.

Spicy Yogurt with Fried Olives



500 gm yogurt
1 green chilli
2 bunches of coriander leaves
2 lemons, boiled in a mixture of 1/2 cup water and salt
3/4 tsp sugar
pinch ground cloves
1/4 tsp cardamom powder
3 tbsp extra virgin olive oil
1/2 cup pitted green olives
1/2 cup pitted black olives
1 egg
Flour, as required
Bread crumbs, as required
Oil, for frying


Whisk the yogurt. Place a wet cheesecloth on a strainer. Pour yogurt into the cheesecloth. Tie the corners of the cloth such that yogurt forms a ball. Place it overnight (or at least 12 hours) to remove water from the yogurt. Remove yogurt from the cloth. Mix in salt to taste and refrigerate until use. Greek yogurt is ready.

Blend together green chilli, coriander, clove powder, cardamom powder, sugar, olive oil and lemons to make a thick chutney. Add water in small quantities to assist in blending. Set aside.

Coat the olives in flour, dip them in the egg and then coat in breadcrumbs. Fry the olives until golden on all sides. Remove from oil on to a kitchen towel to absorb excess oil.

Assemble the platter by making a layer of greek yogurt. Spread it on a medium sized plate. Spread the coriander chutney over yogurt, such that the outer 1/2 inch remains uncovered. Place as many fried olives as you like and can fit in there. Serve as a side. Happy cooking!!!


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