Vazhuthananga 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 15 servings
- 1 nos Long Brinjal — cut into small pieces, vazhuthananga
- 1 Full Garlic pod
- 2" piece Ginger — finely chopped
- 5 nos Green chillies medium
- 2 pinch Turmeric powder
- 2 tbsp Chilly powder
- 1 tsp Fenugreek powder (Uluva)
- 1 tsp Mustard seeds
- Salt, to taste
- 3 tbsp Vinegar
- 1 - Oil
Preparation
Step 1
Warm the oil in a pan.
Step 2
Let the mustard seeds crackle.
Step 3
Add ginger and garlic and stir for a few mins.
Step 4
Add brinjal and cook for few mins.
Step 5
Add all the powders and salt.
Step 6
Cook, till the oil starts to separate.
Step 7
Add vinegar.
Step 8
Allow it to cool.
Step 9
Preserve it.
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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