Ingredients with Measurements:
- 1 pound bilimbi fruit
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 4-5 cloves of garlic, minced
- 1/4 cup vegetable oil
Special Equipment Needed:
- A large pot
- A sterilized glass jar with a tight-fitting lid
Step-by-Step Instructions:
1. Wash the bilimbi fruit and cut them into thin slices.
2. In a large pot, add the vinegar, water, salt, sugar, mustard seeds, cumin seeds, coriander seeds, turmeric powder, red chili powder, and minced garlic. Mix well and bring to a boil.
3. Add the sliced bilimbi fruit to the pot and stir well. Reduce the heat to low and let it simmer for 10-15 minutes.
4. In a separate pan, heat the vegetable oil on medium heat. Once hot, add the cooked bilimbi fruit to the pan and stir-fry for 2-3 minutes.
5. Transfer the pickle to a sterilized glass jar and let it cool down to room temperature.
6. Once cooled, close the lid tightly and store the pickle in a cool, dry place for at least 2-3 days before consuming.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling temperature for the pickle mixture
Serving size:
- This recipe makes about 1 cup of pickle
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Protein: 1g
- Sodium: 600mg
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar
- Vegetable oil can be substituted with any neutral-flavored oil
Variations:
- Add sliced onions or green chilies for an extra kick of flavor
- Use jaggery instead of sugar for a more traditional taste
Tips and Tricks:
- Make sure to use a sterilized glass jar to prevent any bacterial growth
- Adjust the amount of red chili powder according to your spice preference
- The pickle tastes better after a few days of storage
Storage Instructions:
- Store the pickle in a cool, dry place for up to 3 months
Reheating Instructions:
- The pickle can be eaten cold or at room temperature
Presentation Ideas:
- Serve the pickle in a small bowl as a condiment for Indian meals
Garnishes:
- Garnish with fresh coriander leaves or sliced green chilies
Pairings:
- Serve with rice, dal, or any Indian curry
Suggested Side Dishes:
- Papadum, naan bread, or roti
Troubleshooting Advice:
- If the pickle is too sour, add a little more sugar to balance out the flavors
- If the pickle is too salty, add a little more water to dilute the mixture
Food Safety Advice:
- Make sure to use clean utensils and equipment while making the pickle
- Store the pickle in a sterilized glass jar to prevent bacterial growth
Food History:
- Bilimbi is a tropical fruit that is commonly used in Indian and Southeast Asian cuisine
Flavor Profiles:
- The bilimbi pickle has a tangy and spicy flavor with a hint of sweetness
Serving Suggestions:
- Serve the pickle as a condiment for Indian meals or as a side dish for rice and curry
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Region: Indian