Kirlu Ambade Nonche / Bambooshoots and Hogplums Pickle

Kirlu Ambade Nonche – my first attempt at this traditional pickle! 🎉 Made with tender bamboo shoots and hog plums, it turned out delicious. Usually, pickle-making is Amma’s department, but I’m thrilled to have taken on the challenge and learned our authentic recipe. Big thanks to Anupama Bhat for her clear YouTube tutorial – it was a huge help! 🙏
P.s you may use the same recipe for making Bimbuli pickle or just make with hogplums or even carrot, cauliflower pickle.

Ingredients

• 1.5 cups tender bamboo shoots
• 15-20 hog plums
• 10-12 Byadgi chillies
• 1.5 cups Ramnad chillies
• Cherry-sized asafoetida
• 1.5 tbsp mustard seeds
• 2 tsp salt
• 1/2 cup rock salt (for brine)
• 2.5 cups water
  Method:

1. Chop bamboo shoots into small pieces( do not wash it) and marinate with 2 tsp rock salt and let it sit for 2-3 days.
2. On the 3rd day, clean with a clean cloth,smash and cut hog plums into halves, and add them to a bowl.
3. Squeeze out brine from bamboo shoots, discard it, and add shoots to hog plums.
4. Prepare brine by boiling 2.5 cups water with 1/2 cup rock salt; cool.
5. Add cooled brine to bamboo-hog plum mixture; let it sit for a few hours.
6. Grind chillies, asafoetida, and mustard seeds with brined water to make pickle masala.
7. Mix masala with bamboo-hog plum mixture and bottle in a clean, dry container.
8. Pickle is ready after 3 days; refrigerate for further use.