📝 About This Recipe
A fiery, pungent, and deeply aromatic staple of North-East Indian and Nepalese cuisine, this oil-based pickle captures the earthy essence of tender bamboo shoots. Fermented slightly and then preserved in a rich blend of mustard oil and toasted spices, it offers a satisfying crunch and a complex umami profile. This recipe brings a rustic, artisanal touch to your pantry, delivering a bold punch of heat and tang that elevates even the simplest meal.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Bamboo Shoots (peeled, tough outer layers removed, and sliced into 1-inch matchsticks)
- 2 tablespoons Turmeric Powder (divided for boiling and mixing)
- 3 tablespoons Salt (adjust to taste, acts as a preservative)
The Spice Blend
- 4 tablespoons Mustard Seeds (Yellow or Black) (coarsely ground)
- 1 tablespoon Fenugreek Seeds (whole)
- 1.5 tablespoons Fennel Seeds (coarsely ground)
- 1 tablespoon Cumin Seeds (whole)
- 3 tablespoons Kashmiri Red Chili Powder (for deep red color and mild heat)
- 4-5 pieces Bhut Jolokia or Bird's Eye Chilies (slit lengthwise for extra heat)
- 1/2 teaspoon Asafoetida (Hing) (strong variety)
Preserving Medium
- 1.5 cups Mustard Oil (authentic pungent flavor)
- 1/4 cup White Vinegar or Lemon Juice (for acidity and preservation)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
👨🍳 Instructions
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1
Prepare the bamboo shoots by boiling the matchsticks in a large pot of water with 1 tablespoon of turmeric for 15-20 minutes. This removes the natural bitterness and softens the fibers.
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2
Drain the bamboo shoots thoroughly in a colander. Spread them out on a clean cotton cloth or tray and let them sun-dry for 3-4 hours, or air-dry indoors overnight. They must be completely free of surface moisture to prevent spoilage.
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3
In a small pan, dry roast the fenugreek seeds, cumin seeds, and fennel seeds over low heat until they become aromatic. Allow them to cool, then grind them into a coarse powder along with the mustard seeds.
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4
In a large mixing bowl, combine the dried bamboo shoots, the ground spice mix, the remaining turmeric powder, salt, and Kashmiri red chili powder. Toss well to ensure every piece is coated.
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5
Heat the mustard oil in a heavy-bottomed wok or kadai until it reaches its smoking point. This removes the raw, harsh edge of the oil.
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6
Turn off the heat and let the oil cool for about 3-4 minutes. You want it hot but not scorching when you add the aromatics.
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7
Add the asafoetida (hing) and the slit green or red chilies to the warm oil. They should sizzle gently.
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8
Stir in the ginger-garlic paste and sauté for 1-2 minutes in the residual heat until the raw smell disappears.
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9
Pour this aromatic oil over the spiced bamboo shoot mixture. Add the vinegar (or lemon juice) and mix thoroughly using a dry wooden spoon.
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10
Transfer the mixture into a sterilized, bone-dry glass jar. Press the bamboo shoots down firmly so they are tightly packed.
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11
Ensure the oil level rises at least half an inch above the bamboo shoots. If needed, heat and cool a little more mustard oil to top it off.
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12
Cover the jar with a thin muslin cloth and secure with a string. Place the jar in a sunny spot for 5-7 days, shaking it gently once a day to distribute the flavors.
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13
Once the pickle has matured and the bamboo has absorbed the spices, replace the cloth with an airtight lid and store in a cool, dark place.
💡 Chef's Tips
Ensure the bamboo shoots are 100% dry after boiling; any moisture will cause the pickle to mold within days. Always use a clean, dry spoon when scooping the pickle out of the jar to maintain its shelf life. If you find the mustard oil too pungent, you can use a mix of 70% mustard oil and 30% sunflower oil. For a deeper 'umami' flavor, some traditional recipes add a teaspoon of fermented soybean paste (kinema or miso) during the mixing stage. If using canned bamboo shoots, rinse them thoroughly and dry them even more carefully than fresh ones.
🍽️ Serving Suggestions
Serve a small spoonful alongside steamed Basmati rice and yellow dal for a classic comforting meal. It pairs beautifully as a zesty condiment for grilled meats or smoked pork dishes. Add a bit of the pickle oil and a few shoots to a cold noodle salad for an instant flavor explosion. Enjoy it with hot parathas or rotis for a spicy, tangy breakfast experience. Use it as a side for a traditional Nepali 'Thali' or North-East Indian 'Thalis' featuring boiled vegetables.