Irumbampuli (bilimbi) pickle

Ingredients

• Irumbampuli/ Bilimbi: 2 cups
• Garlic chopped: 2 talespoons
• Ginger chopped: 2 talespoons
• Chilly powder: 11/2 talespoon
• Eastern pickle powder: 1 talespoon
• Asafeotida Powder: ¼ teaspoon
• Fenugreek powder: 1/4 teaspoon
• Mustard Seeds: 1 teaspoon
• Fenugreek Seeds: ¼ teaspoon
• Salt: to taste
• Vinegar: 11/2 talespoon
• Gingelly Oil: 1 talespoon
• Boiled water: 1/2 cup

You may like

Paté and pickles toast

Preparation

• Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tablespoon chilly powder and 1 teaspoon salt, keep aside for half n hour.
• Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic.
• Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder.
• Saute well. Add 1 tablespoon vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 teaspoon salt.
• Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tablespoon vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.