This is a tropical fruit found in the Indian Subcontinent, Indo-China and South East Asia. It is an ornamental medium sized tree indigenous to Sri Lanka, producing smooth, ovoid green fruits. The fruit has nutritive and medicinal values.
In Sri Lanka pickled Ceylon Olives are eaten as a popular street food.
This is how I make Ceylon olives, it always get rave reviews from my friends and family.
Step 1: Ingredients:
• Boil the Ceylon olives in water with some salt.
• Once the olives are boiled well, drain out the water and using a mortar and pestle mash the olives slightly.
Step 2: Now It’s the Time to Make the Syrup.
In a pot add ½ cup water, 5 Tbsps. Sugar, 1 tsp. pepper, 1 tsp. chili powder and salt to taste. And bring this to a boil.
Then add the mashed olives to this syrup and simmer for 2 minutes.
This can be stored for 2-3 weeks canned.