Nimi's Culinary Ventures

I simply love Bilimbis..the thought of these green wonders can really sink a titanic in my mouth.Last month I was at my home for a marriage and I got to taste some of these green beauties pickled.During my college days eating  these with salt was in all means a total freak out for me.:P
My husband and dad are both cravers of this pickle.So when last week when I got a few kilos of freshly picked bilimbis..I pickled them 😉

Irumban puli Achar/Bilimbi pickle
1kg of bilimbis
2 tsps of mustard seeds
1 1/2 tsp tsp of urad dal
1/2 tsp fenugreek seeds
1tsp turmeric powder
4 tbsps of kashmiri chilli powder
1/4 tsp Asafoetida powder
3/4 cup of gingelly oil
salt to taste
curry leaves

Slice the bilimbis into four  lengthwise pieces and marinate them with salt.Keep it overnight and the next day ,keep them in sunlight for about 4-5 hours.Slightly roast the fenugreek seeds and urad dal and ground them into fine powder.In a kadai heat the gingelly oil and splutter the mustard seeds.Now turn off the flame and after a minute add in the powdered mix,asafoetida powder,turmeric powder,kashmiri chilli powder while stirring .Now add in the salted bilimbis and mix well till they are well blended with the masala.Add in the curry leaves.When it has cooled transfer them into clean and dry bottles.You can start using them within two days.In case after a week you feel the pickle is less spicy ,heat about 2 tbsp of gingelly oil and add a tsp or two of chilli powder and pour it over the pickle and mix well.

Hope u all will all love pickling these beauties as much as I did 😀