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Bamboo Shoot Pickle (South Indian Cuisine)

Ingredients: 

  • Bamboo Shoot  - 65 gm
  • Chilli Powder – 2 gm
  • Mustard Roasted Powder –5 gm
  • Onion (medium sized) - 1
  • Asafoetida - 0.5 gm
  • Black pepper powder - 0.5 gm
  • Turmeric Powder - 0.25 gm
  • Cinnamon - 0.25 gm
  • Vinegar – 10 ml

Preparation: 

  1. Cut the Bamboo Shoot into small pieces and soak them in water for overnight. Drain the water and add salt to it for curing. Cure the pickle for 15-20 days.
  2. Drain the salt solution Add the spices along with 10ml Vinegar.
  3. Handle aseptically while packing into jar or bottles. Prevent softening & blackening.

 

 

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