Bamboo Shoot Pickle, also known as Bans Karil ka Achar, is made by mixing boiled bamboo shoots with mustard oil, red chili, turmeric and other Indian spices. The steps to make bamboo shoot pickle at home are easy, as described in my recipe.
KEY TAKEAWAYS
- Bamboo shoot pickle is unique and easy to make at home.
- Serve bamboo shoot pickle with rice, roti, dal, or as a condiment for snacks like samosas and sandwiches.
- Always store the pickle in a clean, dry glass jar tightly sealed in a cool, dry place. It can also be stored in the refrigerator for longer storage.
- Bamboo shoot pickle tastes tangy, spicy, and earthy.
- The taste of this pickle is similar to Chili Pickle (Mirchi ka Achar), Cauliflower Pickle (Gobi ka Achar), Carrot Pickle (Gajar ka Achar), Onion Pickle (Pyaz ka Achar), and Tomato Pickle (Tamatar ka Achar).
The Ingredients:
- ½ Kg bamboo shoot (cut into small pieces)
- 1 tbsp fennel seeds
- 3 tbsp yellow mustard seeds
- 1 tsp carom seeds
- 1 tbsp fenugreek seeds
- 10 to 15 cloves garlic
- 6 to 10 pieces green chili
- 200 gram mustard oil
- 1 tbsp turmeric powder
- 2 tbsp red chili powder
- Salt as per taste
I got this recipe from a boutique owner who stitched my saree blouse. During a long fitting session, we started talking about food, and she mentioned that this pickle is her Sunday must-have. Easy to make and store, I was curious, so she noted the recipe for me. I made it that weekend.
My husband said it had elegance, and the boys said it was “designer food.” Now, it is our classy-day lunch. That experience reminded me that creativity isn’t limited to clothes — it finds a way into cooking too, where colors, textures, and perfect fits matter just as much on the plate as on the body.
How to Make Bamboo Shoot Pickle? (Step by Step Guide with Images)
Step 1: Take ½ kg bamboo shoots in a bowl.
Step 2: Wash the bamboo shoot pieces very nicely, ensuring thorough cleaning. Strain all the pieces.
Step 3: In a frying pan, add 1 tbsp fennel seeds, 3 tbsp yellow mustard seeds, 1 tsp carom seeds, and 1 tbsp fenugreek seeds. Dry roast all the ingredients for 2 minutes.
Step 4: After 2 minutes, remove the spices from heat and let them cool for some time. Then coarsely grind them in a mixer grinder and transfer to a small bowl.
Step 5: Grind 6 to 10 green chilies and 10 to 15 cloves.
Step 6: Heat 200 gm of mustard oil in a frying pan.
Step 7: When the oil is hot, add the chili-garlic paste into it. Stir for a few minutes.
Step 8: After a few minutes, slowly add the bamboo shoots to the oil. Stir continuously until everything blends properly, for at least 6 to 7 minutes.
(Pro tip: Ensure that there is no water left in the bamboo shoot pieces.)
Step 9: When the bamboo shoots have blended perfectly, add the spice mix into it. Mix thoroughly.
Step 10: Then add 1 tbsp turmeric powder, 2 tbsp red chili powder, and 2 tbsp salt. Mix thoroughly for 2 minutes.
Step 11: After 2 minutes, the bamboo shoot pickle is ready.
Step 12: Store it in a glass jar and leave it under the sun for two days. After 2 days, it is ready to be served.
Recipe Card
Bamboo Shoot Pickle (Bans Karil ka Achar)
Ingredients
- ½ Kg bamboo shoot cut into small pieces
- 1 tbsp fennel seeds
- 3 tbsp yellow mustard seeds
- 1 tsp carom seeds
- 1 tbsp fenugreek seeds
- 10 to 15 cloves garlic
- 6 to 10 pieces green chili
- 200 gram mustard oil
- 1 tbsp turmeric powder
- 2 tbsp red chili powder
- Salt as per taste
Instructions
- Take ½ kg bamboo shoots in a bowl.
- Wash the bamboo shoot pieces very nicely, ensuring thorough cleaning. Strain all the pieces.
- In a frying pan, add 1 tbsp fennel seeds, 3 tbsp yellow mustard seeds, 1 tsp carom seeds, and 1 tbsp fenugreek seeds. Dry roast all the ingredients for 2 minutes.
- After 2 minutes, remove the spices from heat and let them cool for some time. Then coarsely grind them in a mixer grinder and transfer to a small bowl.
- Grind 6 to 10 green chilies and 10 to 15 cloves.
- Heat 200 gm of mustard oil in a frying pan.
- When the oil is hot, add the chili-garlic paste into it. Stir for a few minutes.
- After a few minutes, slowly add the bamboo shoots to the oil. Stir continuously until everything blends properly, for at least 6 to 7 minutes. (Pro tip: Ensure that there is no water left in the bamboo shoot pieces.)
- When the bamboo shoots have blended perfectly, add the spice mix into it. Mix thoroughly.
- Then add 1 tbsp turmeric powder, 2 tbsp red chili powder, and 2 tbsp salt. Mix thoroughly for 2 minutes.
- After 2 minutes, the bamboo shoot pickle is ready.
- Store it in a glass jar and leave it under the sun for two days. After 2 days, it is ready to be served.
