Banana Pickle
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 3 servings
- 1 cup Banana sliced, kadali
- 1/4 cup Gingelly oil
- 1 tbsp Ginger
- 1 tbsp Garlic
- 1 tbsp Chilly powder — mixed in water
- 1/3 cup Vinegar
- Salt, to taste
- 1 tsp Sugar
- 1 tbsp Mustard
- 1/4 tsp Asafoetida (kayam)
- 1/4 tsp Fenugreek powder
Preparation
Step 1
For preparaing banana pickle, fry banana and salt in oil till golden color. Set aside.
Step 2
Fry ginger and garlic in the same oil.
Step 3
Pour chilly powder paste and Stir everything together thoroughly.
Step 4
When oil clears, add vinegar, salt and sugar.
Step 5
When it boils, add banana and Stir everything together thoroughly.
Step 6
Take it off the heat. and allow to cool.
Step 7
Let the mustard seeds crackle. Add fenugreek powder and asafoetida. Pour over the mixture.
Step 8
Store it in bottle and serve after 1 day.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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