Bilimbi Pickle

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Bilimbi Pickle

How long it takes: 1 hour

Bilimbi is a tangy fruit/vegetable used in side dishes as well as chutney instead of tomato or tamarind.  The advantage of using Bilimbi is that it is fresh from the garden and also gives an elegant colour to the dishes especially the chutney. The taste is will be heavenly compared to the use of tamarind !  We make fresh pickle using Bilimbi which has a shelf life of around a year, if  especially a dry spoon is used. The pickle is so simple and one needs only tender Bilimbi. If little more than tender ones are used, the veggie turns smooth and makes the pickle a disaster. This is a request recipe.

What you need to have:

1. Bilimbi (only tender preferred) – 2 cups

2. Tinduras – 8-10 (Tender only preferred)

3. Table salt – 6 Teaspoons

4. Mustard Dal – 1 and 1/2 Teaspoons

5. Chilli powder (Byadgi – 2 and 1/2 Teaspoons

6. Fenugreek seeds – 10

7. Asafoetida (soft) – a pinch

8. Turmeric powder – 1/2 Teaspoon

9. Saffola oil – 6 Teaspoons

Bilimbi tree in full bloom

What you do with what you have:

1. Pluck tender Bilimbi and wipe it with a clean cloth and keep it aside in a bowl.

Tender Bilimbi

2. Place a spatula with 2 Teaspoons of cooking oil in on medium flame and fry soft Asafoetida in it till crispy and brown.

Asafoetida(soft) being fried in oil

3. In the same oil, fry fenugreek  seeds when oil is hot and switch off the flame.

Fenugreek seeds being fried in hot oil

4. Heat oil again and fry mustard dal in it. Switch off the flame and fry chilli powder and add turmeric powder to it.

Mustard seeds being fried in oil

5. Fried mix would be as shown in the image below.

Fried ingredients

6. On cooling, powder it in the mixer fine and mix it to the bilimbi from step-1 and also add salt to it.  Add 3-4 teaspoons of raw cooking oil to it.

Pickle mix and salt being added to Bilimbi

7. Pickle will finally be ready to serve on the next morning.  Later store it in the refrigerator. I have also added a few tender Tinduras to it. Heat 2 Teaspoons of cooking oil on the flame.  Add Asafoetida to it.  Cool the oil and mix it to the pickl;e on bottling the same.  This has a long shelf life of one year.

Ready to store Bilimbi-Tindura pickle

How long it takes: 1 hour

Good to remember:  

1. Use only fresh and tender Bilimbi and and few tender Tinduras for the pickle. If more than tender Bilimbi is used, there is every chance that the pickle could also develop fungus and spoil in no time.

2. The chilli powder is Byadgi in this recipe; if using different variety then the measurement could vary.

3. Use dry spoons to increase the shelf life  of the pickle.

6 thoughts on “Bilimbi Pickle

    Hari Chandana said:
    May 16, 2011 at 9:45 am

    Interesting recipe.. looks absolutely tempting and delicious.. thanks for the recipe dear !!
    Indian Cuisine

    prathibha said:
    May 16, 2011 at 10:34 am

    I have to taste this bimbili,u always tempt me so many recipes using bimbili…Lovely pickle…

    Raji said:
    May 16, 2011 at 10:58 am

    Your recipes made with bimbli are so tempting..wish I had that tree.

      prathibalrao responded:
      June 18, 2011 at 8:11 am

      Hi Raji,

      Bilimbi not also enhances the taste of the dish but also is a fresh tangy veggie/fruit used in the wet masalas/pickles these days instead of tamarind. Of course Tamarind can not be used in pickles at all. But his is a multipurpose veggie.

    Namrata Kini said:
    June 17, 2011 at 1:27 pm

    Hi Pratibha,

    Can you give the recipe for the Bimbli pickle, the colour is dark brown/black. I don’t know what it is called in Konkani, but you make similar pickle with lime, bimbli and eeda (a type of lime).


      prathibalrao responded:
      June 18, 2011 at 8:09 am

      Hi Namrata kini,

      I have used home made chilli powder (Byadgi chilli) and also used Mustard dal which is yellow in colour. People in olden days and also in some house hold even today use whole Chilli and also mustard (dark brown) and fry it and in oil which makes the pickle black as my mom says.

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