Kharisar Chutney (Fermented Bamboo Shoot Dish)Very Tasty Assamese Dish

Kharisar Chutney (Fermented Bamboo Shoot Dish)

Ingredients:

• Young and tender bamboo shoot: 1 (500 gms
• Green chillies: 10
• Mustard oil: 100 ml
• Chilli powder: 1-3 tsps
• Turmeric powder: ½ level tsp
• Salt: to taste 

Method Of Cooking:

• Peel, clean and wash the bamboo shoot.
• Grate the bamboo shoot .
• Store in glass bottles along with the fresh chillies.
• When after 2 weeks a tangy smell emanates the Kharisa is almost ready to relish as chutney.
• To the fermented bamboo shoot add mustard oil, chilli powder, turmeric powder and salt to taste.
• Mix well. Can also add green chillies.
• Serve Kharisar Chutney with parathas. Can also relish with rice, fritters and fish fry.