Bamboo Shoot Pickle | How to make Bamboo Shoot Pickle

By Akum Raj Jamir  |  14th May 2017  |  
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  • Bamboo Shoot Pickle, How to make Bamboo Shoot Pickle
Bamboo Shoot Pickleby Akum Raj Jamir
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About Bamboo Shoot Pickle Recipe

Bamboo is very common and popular across the North East and found in almost all the kitchen. Me being far away from home town,  just the thought of bamboo shoot brings back the smell of home in mind. This bamboo shoot pickle is also one of the most popular and demanded pickle of Nagaland. This exotic pickle has got a subtle flavour and crunchy texture, appetizing smell, spicy and tangy taste.

The delicious and mouthwatering Bamboo Shoot Pickle is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Bamboo Shoot Pickle is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Bamboo Shoot Pickle. Akum Raj Jamir shared Bamboo Shoot Pickle recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Bamboo Shoot Pickle. Try this delicious Bamboo Shoot Pickle recipe at home and surprise your family and friends. You can connect with the Akum Raj Jamir of Bamboo Shoot Pickle by commenting on the page. In case you have any questions around the ingredients or cooking process. The Bamboo Shoot Pickle can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Bamboo Shoot Pickle with other users

Bamboo Shoot Pickle

Ingredients to make Bamboo Shoot Pickle

  • Fermented Bamboo Shoot - 2 Cup
  • cumin Seeds - 1 Tsp
  • fennel seeds - 1 tsp
  • fenugreek seeds - 1 tsp
  • mustard seeds - 1 tsp
  • kalonji - 1 tsp
  • red chilly Powder - 1 tsp 
  • Bird Eye chilli - 2 tsp - approx 10-15
  • Naga King chilli - 3
  • vinegar - 2 tbsp
  • mustard Oil - ¼ cup
  • salt to taste

How to make Bamboo Shoot Pickle

  1. If your bamboo shoot is whole big pieces then cut them into small pieces and roughly crushed them with a mortar and pestle. 
  2. Dry roast cumin, fennel, fenugreek seed, Mustard seed, kalonji till it starts to splutter. Let it cool down. 
  3. Now coarsely ground the roasted masala along with bird eye chillies and naga king chillies and chilly powder. 
  4. In a mixing bowl add the bamboo shoot, grounded masalas, vinegar and half of mustard oil. Add Salt and mix all together nicely. 
  5. Now transfer the mixture in a sterilized jar and pour the remaining mustard oil and close the lid tightly and sunbath it for a week in the sun or for atleast 2-3 days for places with proper sunlight.

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