Recipies

Banana Pickle (केराको अचार)

About Banana Pickle (केराको अचार)

Banana Pickle, or 'Kera ko Achar' in Nepali, is a tangy and spicy condiment widely enjoyed in Nepal. It's a popular side dish that adds a flavorful kick to meals, often featuring unripe bananas as the main ingredient and is known for its unique taste.

Picture of Banana Pickle

History

The history of banana pickle in Nepal is intertwined with the country's agricultural practices and culinary traditions. While specific historical records are scarce, pickling fruits and vegetables has long been a method of food preservation in Nepali households. The abundance of banana trees in various regions of Nepal made green bananas a practical and readily available ingredient. Over time, families developed their own recipes, passed down through generations, each with slight variations in spice blends and preparation methods. Banana pickle, like other pickles in Nepal, became a staple not only for its taste but also for its ability to preserve seasonal ingredients, extending their availability throughout the year. It represents a fusion of practicality and culinary artistry deeply rooted in Nepali culture.

Fact 1

It is typically made with unripe green bananas.

How to prepare?

unripe_bananas - 5 mediummustard_oil - 1/2 cupfenugreek_seeds - 1 teaspooncumin_seeds - 1 teaspoonasafoetida - 1/4 teaspoonturmeric_powder - 1/2 teaspoonred_chili_powder - 1-2 teaspoons (or to taste)ginger_garlic_paste - 1 tablespoonlemon_juice - 2 tablespoonssalt - to taste

Learn step by step to prepare Banana Pickle

  • 1
    Wash and peel the green bananas. Cut them into small, bite-sized pieces.
  • 2
    Heat mustard oil in a pan or wok on medium heat until it is hot. Turn off the heat.
  • 3
    Add fenugreek seeds, cumin seeds and asafetida to the oil. Let them splutter. Turn on the heat to medium-low and then add ginger-garlic paste and sauté until fragrant.
  • 4
    Add turmeric powder and red chili powder. Stir for a few seconds, being careful not to burn the spices.
  • 5
    Add the banana pieces and salt. Mix well, ensuring all pieces are coated with the spices.
  • 6
    Cook for about 5-7 minutes, until the banana pieces are tender. Stir occasionally.
  • 7
    Remove from heat and let it cool completely.
  • 8
    Add lemon juice and mix thoroughly.
  • 9
    Transfer the pickle into a clean glass jar. The pickle will continue to develop its flavors over the next few days. Store at room temperature or in the refrigerator.
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