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.
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.
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.