Chakma Bamboo Shoot Pickle
Fermented bamboo shoot pickle with mustard and chilli. Chakma preserve with pungent sourness for year-round use.
Ingredients
Main
- salt — 25 g (whole)
- Bamboo Shoot (Kanile) — 250 g (chopped)
- Mustard Oil — 0.5 cup (whole)
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Tempering
- methi seeds — 1.8 g (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Clean the bamboo shoot and slice it into thin strips or small pieces.
- Pack the sliced bamboo shoot tightly with salt in a clean jar/container and leave to ferment at room temperature for 3-7 days until pleasantly sour.
- Dry roast the mustard seeds and fenugreek seeds until fragrant, cool, then coarsely crush.
- Heat the mustard oil until it just starts to smoke, then remove from heat and let it cool slightly.
- Mix the fermented bamboo shoot with red chilli powder and the crushed roasted spices, then pour over the cooled mustard oil and toss to coat evenly.
- Pack into a clean, dry glass jar; ready to eat immediately and keeps for months at room temperature.
Common questions
- How many calories in one plate of Chakma Bamboo Shoot Pickle?
- 97 kcal per plate.
- How much cooking time?
- 40 min — 30 min prep, 10 min cooking.