Bamboo Shoot Pickle

Bamboo Shoot Pickle

Cooking Time

Preparation Time : 4320

Cook Time : 5

Total Time : 4325

Ingredients

Serves 12

  • 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 - 1/4 cup

  • Salt 1 tbsp or as per your taste

Directions

  • 01

    If your bamboo shoot is whole big pieces then cut them into small pieces and roughly crushed them with a mortar and pestle. 

  • 02

    Dry roast cumin, fennel, fenugreek seed, Mustard seed, kalonji till it starts to splutter. Let it cool down. 

  • 03

    Now coarsely ground the roasted masala along with bird eye chillies and naga king chillies and chilly powder. 

  • 04

    In a mixing bowl add the bamboo shoot, grounded masalas, vinegar and half of mustard oil. Add Salt and mix all together nicely. 

  • 05

    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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