Bamboo Shoot Pickle

Name: Bamboo Shoot Pickle
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Sikkim Indian
Ingredients: 250g Bamboo Shoot (Kanile); 30g salt; 0.33cup Mustard Oil; 2tsp Red Chilli Powder (Lal Mirch); 1tsp Mustard Seeds (Black); 1.8g methi seeds

Fermented bamboo shoot pickle with mustard and chilli. Sikkimese preserved condiment for year-round use.

Time 30 min · Serves 12 · 67 kcal · South Sikkim, Sikkim

Ingredients

Main

Bamboo Shoot (Kanile) — 250 g (chopped)
salt — 30 g (whole)
Mustard Oil — 0.33 cup (whole)
Red Chilli Powder (Lal Mirch) — 2 tsp (ground)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
methi seeds — 1.8 g (whole)

Method

Clean and finely slice the fermented bamboo shoot.
Dry roast the mustard seeds and fenugreek seeds briefly; cool and crush coarsely.
Heat the mustard oil until hot, then let it cool slightly.
Mix the bamboo shoot slices with the salt, red chilli powder, and crushed mustard-fenugreek.
Pour over the mustard oil and mix well so every piece is coated.
Pack into a sterilised glass jar and rest for a few days before serving; keeps well through the year.

Common questions

How many calories in one plate of Bamboo Shoot Pickle?: 67 kcal per plate.
How much cooking time?: 30 min.

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