Name: Bamboo Shoot Pickle recipe by Akum Jamir at BetterButter
Prep time: 4320 min
Cook time: 5 min
Total time: 4325 min
Yield: 10
Ingredients: 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

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.

Ingredients Serving: 10

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

Instructions

If your bamboo shoot is whole big pieces then cut them into small pieces and roughly crushed them with a mortar and pestle.
Dry roast cumin, fennel, fenugreek seed, Mustard seed, kalonji till it starts to splutter. Let it cool down.
Now coarsely ground the roasted masala along with bird eye chillies and naga king chillies and chilly powder.
In a mixing bowl add the bamboo shoot, grounded masalas, vinegar and half of mustard oil. Add Salt and mix all together nicely.
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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