Star Fruit Pickle (Raw fruit)

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Star fruit Pickle

How long it takes:-45 minutes in all

Star fruit is grown in some parts of our country and also some parts of the world. In Konkani we call it Karmbala and in Kannnada we call it “Dhare huli”. It is tangy and and juicy but people relish it slitting it lengthwise and sprinkling it with a mixture of chilly powder and table salt – a style which would taste similar to raw Mango.

Star fruit has ridges like the Ridge gourd vegetable. Ridge gourd has many ridges but this star fruit has either 3 or 5 ridges. It looks like a star because of its ridges running down its sides and hence the name. When it is raw we can readily pluck from the tree and can prepare pickle, which has a shelf life of more than 6 months, if prepared with fresh ingredients. Care should be taken that wet spoons are never inserted into the bottle.  If the weather is very hot please store in the refrigerator!!

What you need to have:

1. Chopped Raw star fruit – 2 and 1/2 cups

2. Salt – 1/4 cup

3. Mustard dal – 2 and 1/2 Teaspoons

4. Chilli powder – 5 Teaspoons

5. Fenugreek seeds – 1/3 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Asafoetida (soft) – Size of a Peanut

8. Saffola cooking oil – 4 Teaspoons

Fresh Star fruit (Raw)

Freshly chopped star fruit

Ingredients of dry masala powder

What you do with what you have:

1. Wash, wipe star fruit with a dry cloth and keep it aside to dry for a while. Just chop off the ridges and seeds if any and chop into small pieces as shown in the image-2.  Make sure that the fruits are tender.

2. Warm up powder salt in a skillet to just dry the moisture in it. Always ensure that the salt is free of moisture.

3. Place a skillet with 1 teaspoon of cooking oil in it on low flame and fry soft asafoetida till crispy and brown.

4. Pour a little more oil in it and fry fenugreek seeds in it till crispy. In the same spatula heat some 1 Teaspoon of oil and switching off the flame add mustard dal and just stir it in the warm oil. Just transfer warmed up dal to another bowl.

5. Pour 2-3 teaspoons of cooking oil in it again and heat it on medium flame. When heated switch off the flame and add chilly powder and turmeric powder to it and stir into it so that it is warmed up properly. Mixture of the warmed up ingredients is here below.

Warmed up ingredients of the dry pickle masala

6. On cooling, powder the fried dry masala in the mixer to a fine consistency.

7. Add warmed up salt on cooling to the chopped star fruit from step-1 to it.

8. Finally add powdered dry masala from step-6 to the salt mixed chopped star fruit.

9. Place a spatula with 2-3 teaspoons of cooking oil in it on medium flame. When the oil is hot, add 1 Teaspoon of mustard seeds to it, and when they start spluttering add a pinch of soft Asafoetida. When it turns crispy switch off the flame. On cooling, season it to the masala mixed pickle from step-8 to it. Ready to serve Star fruit pickle is as shown in the image below. Enjoy it with rice after 15 days. It has a shelf life of more than 6 months.

Ready to serve Star Fruit Pickle

How long it takes:-45 minutes in all

Good to remember:

1. Use only tender star fruit. Little ripe ones also make the star fruit soft and tasteless. The more tender it is the more it remains crispy.

2. Fresh star fruit is always a better option.

3. Use only dry spoons for better shelf life of the pickle.

4. Always add either the masala or the seasoning only on cooling else pickle will spoil in no time.


8 thoughts on “Star Fruit Pickle (Raw fruit)

    sushma said:
    February 9, 2011 at 6:16 pm

    Prathibhaji, Karambala pickle polonu makka megele ammale nonche udgas ayile…I haven’t personally tried doing any pickle till now ….will refer ur blog in future if i have to do it v well detailed recipe:)

      prathibalrao responded:
      February 9, 2011 at 6:19 pm

      Hi Sushma,

      Thanx a lot for ur comments. Keep in touch. Bye for now.

    simson said:
    April 14, 2011 at 11:18 pm

    namaste maam 🙂
    ur recipes are always awesome n it never has disappointed on taste [except on stomach when i make in less quantity] but this has to be one of the finest thing coz till ate had not tried experimenting wit pickles but this came superb.
    never ever imagined that this fruit cud be made into pickles too coz we just consumed it many a times not knowing the name of the fruit n wit ur detailed description iam learning a lot thanks a lot maam. looking forward for some intresting summer spl recipes.

      prathibalrao responded:
      April 15, 2011 at 8:17 am

      Hi Simson,

      You are really gre8 . U try out recipes and send me an encouraging feed-back and thanx a lot for ur comments. Girls these days donot like to try out recipes since everything is available in super markets , but still home made is always better quality and taste wise i personally feel..

    herve leger femme said:
    June 13, 2012 at 10:06 pm

    The four aspect ratio of Nikon P500 enable the device to capture 11 stills resolutions, and its continuous shooting features capture 8 frames per second. When the first wood workers started to realize they could build with wood they knew that there were considerations that needed to be met in order for a wood to be a popular building choice.

    Ati langdi said:
    June 23, 2015 at 8:21 pm

    Hello Maam.. I hav a starfruit tree, both swet n sour typ grwin in oua cmpound..v use 2 hv it bt nva tot upn makin a pickle out f recipe s so precise n lukin by da image u postd..i vl nt giv it up 4 da world..thank u 4 sharin it wit us:-)

      prathibalrao responded:
      June 26, 2015 at 5:44 pm

      Hi Ati langdi,

      Thanks a lot for your comments. Do pass on the link of this blog among your friends circle!!!

    prathibalrao responded:
    June 24, 2015 at 4:12 pm

    Hi Ati langadi,

    Thanx for your sweet words and do prepare the pickle and give me da feed back!!!Do pass on the link of this blog among your friends community.

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