Bamboo shoot pickle
AI-drafted · awaiting admin review
Fermented bamboo shoot pickled with chilli and mustard oil, a sour and spicy side kept through the year.
Region: NagalandOccasion: Everyday sideTime: 30 min + 1 week restingServes: About 500 gVegan
Ingredients
- 2 cups fermented bamboo shoot, shredded and squeezed dry
- 1 tbsp king chilli flakes or 2 tbsp red chilli powder
- 1 tbsp grated ginger
- 1 tbsp crushed garlic
- 1 tsp salt
- ½ cup mustard oil
Method
- Spread the bamboo shoot on a tray and dry it in the sun for a few hours.
- Heat the mustard oil until it smokes, then let it cool a little.
- Fry the ginger and garlic in the oil for 1 minute, then add the bamboo shoot, chilli and salt and cook for 5 minutes.
- Cool completely and pack into a clean, dry glass jar.
- Keep in the sun for about a week, shaking daily, before eating.
History
Fermenting bamboo shoot in spring lets families keep it for the rest of the year.
Significance
Bamboo shoot pickle is made in many homes and sold in local markets and by women’s groups across Nagaland.