- Bilimbi/Irumbanpuli - 2 cups cut into circles
- Chilly powder - 2 tbsp
- turmeric powder - 1/2 tsp
- Salt - to taste
- Garlic - 1 pod
- Ginger - 1 tsp chopped
- Green chillies - 2 cut into rings
- Asafotieda/ Hing powder - 1 tsp
- Mustard seeds - 1/2 tsp
- Methi seeds - 1/2 tsp
- Curry leaves - 2 springs
- Sugar - 1 tsp (optional)
- Oil - 2 tbsp
marinate the cut bilimbi in salt and keep aside for 30 minutes up to a day.
Heat oil in a pan and splutter the mustard and methi seeds.
Add curry leaves,garlic,chillies,ginger and stirfry for 2 minutes
lower the add the chilly ,turmeric and hing and fry until the raw smell is gone
Add the marinated bilimbi with the juices that comes out during marination and mix well.
Bring to a simmer , add sugar and adjust salt as required .
turn the flame off, allow to cool and store in dry bottles.
This pickle can be kept outside only for 3-4 days .
It stays good in the refrigerator for 4-5 weeks.