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Banana Stem Pickle

By: Abhis
Region: Indian
Dish:Vegetarian - Chutneys
Servings: 10
Time to Prepare: 20 Mins


Banana stem – 2 cups (chopped)
Ginger – 2 tbsp (minced)
Garlic – 2 tbsp (minced)
Red chili powder – 1 tbsp
Fenugreek powder – ¼ tsp
Turmeric powder – ¼ tsp
Asafoetida – a pinch
Mustard seeds – 1 tsp
Curry leaves – 2 sprigs
Sesame oil – ½ cup
Vinegar – 2-3 tbsp
Salt – to taste


Peel the outer layers of the banana stem and cut into roundels. Remove any fiber that comes in it. See detailed steps for cutting and cleaning banana stem here.
Cut the roundels into juliennes and then into small pieces. Put the pieces in a bowl filled with water along with 2 tbsp of curd or ¼ tsp of turmeric in it. This will prevent it from browning.
Take a wooden stick and keep stirring the water for few minutes so that all the remaining fiber gets entangled to the stick.

Heat oil in a kadai and crack the mustard seeds. Add the asafoetida, turmeric powder, curry leaves, minced garlic and ginger. Stir fry for a couple of minutes.
Drain the chopped banana stem and add it to the kadai. Add required salt and cook for 3-4 minutes till all the moisture dries up.
Add the red chili powder and fenugreek powder. Cook for another minute.
Finally add the vinegar and switch off. Adjust the salt, chili powder and vinegar according to your taste.
Let the pickle rest for a day for all the flavors to blend well before serving.

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