Karil achar (bamboo shoot pickle)
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A sharp pickle of bamboo shoots in mustard oil and spices, made in the rainy season and kept for months.
Region: JharkhandOccasion: Made in the monsoon; eaten through the yearTime: 1 hr + 3–4 days maturingServes: 1 medium jarVegan
Ingredients
- 500 g tender bamboo shoots, thinly sliced
- 2 tbsp salt
- 1 tsp turmeric powder
- 2 tbsp mustard seeds, coarsely ground
- 1 tsp fenugreek seeds, lightly roasted and ground
- 1 tbsp red chilli powder
- 1 tsp nigella seeds (kalonji)
- 8 cloves garlic, sliced
- ¾ cup mustard oil
- 2 tbsp lemon juice or vinegar
Method
- Boil the bamboo shoot slices for 10 minutes, drain, then spread them on a cloth and dry in the sun for a day.
- Heat the mustard oil until it smokes, then cool it until just warm.
- Mix the shoots with the salt, turmeric, ground mustard, fenugreek, chilli powder, nigella seeds and garlic.
- Pour in the oil and lemon juice and mix well.
- Pack into a dry, clean glass jar and keep in the sun for 3–4 days, shaking the jar each day. Serve as a side with rice and dal.
History
Pickling bamboo shoots in mustard oil is a way of keeping a seasonal forest food for the rest of the year.
Significance
Karil achar is a homemade pickle in many Jharkhand homes and is also made and sold by women’s self-help groups.