We have a bilimbi tree in our backyard. Since we are getting fresh fruits, I thought of preserving ,by pickling it. It stays longer if you can keep the pickle in refrigerator .
One can soak it in salt for 2-3 days and then dry it under sun. Bilimbi can stay longer in the dry form also.
PICKLED BILIMBI
Ingredients:
Tender Bilimbi - 4 c
Roasted chilly powder - 2 T
Roasted fenugreek powder -1 t
Asafoetida powder -3/4 t
Turmeric powder - 1/2 t
Ginger -1 1/2 inch piece
Garlic - 7-8 cloves
Gingelly oil -1/2 c
Mustard seeds -2 tsp
Salt -to taste
Curry leaves - 2-3 stalks
Sugar - 1-2 T (optional)
Method:
Clean and dry bilimbies with a cloth.
Put salt and turmeric powder , into the bilimbies and leave it for a day.
Chop ginger and garlic.
Heat the oil and add mustard seeds,allow the seeds to burst.
Then add chopped ginger and garlic and stir.Once it is slightly getting brown, remove from heat and add curry leaves.
Allow the oil to be slightly cool, then add chilly powder, fenugreek powder and Asafoetida powder.
Now add bilimbi with salt and turmeric powder,stir well .
When completely cool, bottle it and keep.
Make sure there is enough oil , to cover the bilimbi pickle.
This dish can be served as a side dish with any meal ,it goes well with all dishes.
Note: Tender bilimbi is less sour, compared with the matured ones.
