VEG 

Dry bamboo shoot is a traditional Naga veggie which can be stored for months or even years. The bamboo shoot is first shredded and dried under the sun to dehydrate all the moisture from the shoots, this ultimately can be stored in a container for months to be used as a delicacy for many of the Naga recipes. Due to its citric quality, most Naga Non-vegetarian curries of Meat or Fish are cooked with dried bamboo shoots. 

SELLER: Kheti Culture

ITEM: Dried Bamboo shoot

DEHYDRATION: Sun dried

FORM: Shredded

USE: Dry bamboo shoot is a key part of Naga cooking—used in pork, fish, and smoked meat dishes to add a deep, earthy flavor. Often paired with King Chilli, it's soaked before cooking and brings a sharp, tangy taste that balances heavy meals. Beyond flavor, it's a tradition—preserved for seasons, shared in stews, and known for aiding digestion.

WEIGHT: 250gm

ORIGIN: Nagaland, India

Dried Bamboo Shoot Chutney Recipe

Ingredients

> Dry fish  

> Dried red chilies  

> Salt

> Garlic cloves

> Dried bamboo shoot

Instructions

1. Roast the Dry Fish

   • Heat a pan over medium heat, then add the dry fish.

   • Roast for 5-10 minutes until the fish is golden brown and crispy. Remove from the pan and set aside.

2. Prepare the Red Chilies

   • Clean the dried red chilies by removing the stems.

   • Pound the chilies until they are broken down into small flakes or powder.

3. Pound the Ingredients Together

   • Add the roasted dry fish to the pounded chilies, and pound them together until they reach a coarse texture.

   • Add the garlic cloves and a pinch of salt, then continue pounding.

4. Roast the Bamboo Shoot

   • Roast the dried bamboo shoot in the same pan until it’s slightly charred and fragrant.

   • Add it to the mixture, pounding all ingredients together until well-combined.

         Serve this spicy, smoky chutney as a flavorful side with rice or other traditional dishes.