Tripuri Bamboo Shoot Pickle

Name: Tripuri Bamboo Shoot Pickle
Prep time: 20 min
Cook time: 72 h
Total time: 72 h 20 min
Yield: 10 servings
Cuisine: Tripuri
Ingredients: 500 g fresh bamboo shoot; 4 tbsp mustard oil; 6 pieces dried red chillies; 1 tbsp Mustard seeds; 1 tsp turmeric powder; 2 tbsp Salt; 2 tbsp White vinegar; 2 stalks spring onion

A tangy home-fermented bamboo shoot pickle spiked with chilli and mustard oil, kept as a pantry staple in Tripuri kitchens.

🇮🇳India· Tripura

Prep: 20 min
Cook: 4320 min
Total: 4340 min
Servings: 10
Difficulty: Easy
Calories: 40 kcal

Ingredients

0 of 8 gathered

Servings

500 g fresh bamboo shoot — cleaned and sliced thin
4 tbsp mustard oil
6 pieces dried red chillies — whole
1 tbsp Mustard seeds
1 tsp turmeric powder
2 tbsp Salt
2 tbsp White vinegar — optional, to speed preservation
2 stalks spring onion — chopped

Equipment

•Glass jar
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 40 kcal
fat: 3 g
carbs: 3 g
fibre: 2 g
protein: 1 g
calories: 40 kcal

Instructions

1
Rinse the sliced bamboo shoot thoroughly with water. Pat it completely dry.
2
Spread the slices on a clean cloth in the shade. Leave them for a few hours to remove moisture.
3
Rub salt and turmeric powder all over the bamboo shoot slices.
4
Pack the slices tightly into a clean, dry glass jar.
5
Heat mustard oil until it just begins to smoke. Let it cool slightly.
6
Add mustard seeds and dried red chillies to the warm oil. Let them sizzle and pop.
7
Pour the spiced oil over the bamboo shoot in the jar. Mix well with a clean wooden spoon.
8
Add the vinegar if using. This helps preserve the pickle.
9
Seal the jar and keep it in the sun for 3 to 5 days. Shake or stir it daily until it turns tangy.
10
Store the pickle in a cool, dry place once it smells fragrant. Serve it as a side dish.