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Tuesday, 27 February 2018

How To Make Octopus Pickle (Vindaye)

Octopus Pickle (Vindaye) 

Octopus Pickle (Vindaye)

Octopus Pickle (Vindaye) Recipe is very famous in Mauritius. Vindaye is very common in Mauritius and in fact, we can prepare it in both ways Non-Veg and Veg

The word ‘Vindaye’ is a Mauritian name given to a dish which includes the same spices as Pickles but we usually add more ingredients to it such as onions, fenugreek seeds, white vinegar and tomato. 

Octopus Pickle (Vindaye) Recipe

I am going to share with you our Homemade Octopus Pickle (Vindaye) Recipe

Have you ever heard of it before?

It is not that difficult to prepare and you can have it along with rice, naan, pharata, and bread as a starter too. You can also have it along with these dishes such as potato chips, watercress and baby potatoes stir fry and fresh salad.


1 kg of Octopus 
2 Onions sliced
5 Garlic Cloves
5 Green Chillies Sliced
1 tsp of Fenugreek Seeds
2 tbs Black Mustard Seeds
11/2 tbs Turmeric Powder
1 tsp of White Vinegar
1 Tomato diced
3 tbs Oil
Salt to taste


  1. Wash the octopus several times till the water becomes clear.
  2. Put it in the pressure cooker and add water just to its level.
  3. Leave to boil up to 2 whistles.
  4. Then, drain the octopus in a stainless steel colander and leave it to cool down.
  5. Cut it into pieces and put it in a bowl.
  6. In the meantime, grind the mustard seeds and garlic cloves in a grinder.
  7. Then, heat oil in a deep non stick saucepan.
  8. Add the sliced onions, diced tomato, and fenugreek seeds and let it cook for 2 minutes while stirring continuously in low flame. 
  9. Add the mustard and garlic paste along with the turmeric powder and cook for one more minute by stirring continuously.
  10. Now, add the octopus and salt and mix it together with the spices and cook for more 4 minutes by stirring on and off.
  11. Add the green chillies and vinegar and cook for more 2 minutes.
  12. Switch off the stove.
  13. Transfer the Octopus Pickle in a serving plate.

Now, it's ready to be served.

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