As I mentioned earlier in my “How to Chop Bamboo shoot” Post, usually while chopping bamboo shoot for any curries, we use Bamboo shoot’s knots or its nodes in pickle making. Usually pickle requires some souring agent to give balanced taste. So, Bamboo shoot needs some souring agent to enhance the taste. That is the reason why we use either lemon, Houglum or raw mango as an accompaniment with it.
Here I have used Raw mango with Kanile.
Bamboo shoot – nodes (follow this post)
Raw mangoes – 4
Salt – ½ cup to ¾ cup (according to the requirement)
Dried Red chillies – 20 -25
Mustard – ½ cup
Fenugreek seeds – 1 tsp
Hing – peanut size
Turmeric – 2 tsp
Oil – 1 tbl sp
Mustard – 1 tsp
Curry leaves – 2 springs
- Cook Bamboo shoots nodes according to my earlier post “How to Chop Bamboo shoot”.
- Drain the water, cool.
- Chop mangoes and keep aside.
- Dry roast salt until it becomes little sandy in texture, cool.
- Take one kadai, heat oil, add mustard. When it splutters, add curry leaves and fry for 2 minutes.
- Add chopped mango and cooked Bamboo pieces to this and cook for 2 more minutes.
- Switch off the gas, add salt and keep this for cooling.
- Meanwhile, we can prepare pickle masala.
- Dry roast methi, mustard and hing separately.
- Fry red chillies little by little by putting 1 tsp of oil.
- Cool everything and make powder in a mixer jar.
- Mix all the content together, if you have powdered the masala in batches.
- Now you can see the water oozed out from the salted and seasoned mango and Kanile mix.
- If it has cooled properly, mix in masala powder and give a stir.
- Fill this content in a clean glass jar and mix this content every day for 3 days.
- After 3 days, you can store this in the fridge and within one week this pickle will be ready to consume.
- Shelf life of this pickle is depending on the storage. If it is in the fridge, it holds good for months together. If it is outside, within one month it will start spoiling.
- -Relish this pickle with curd rice.