Irumban puli achar | Bilimbi Pickle

Irumban puli achar | Bilimbi Pickle

Spicy and mouthwatering irumban puli achar

Irumban puli achar recipe with few ingredients. Irumban puli or bilimbi is a tangy fruit easily available in Kerala. We use this citrus fruit in many dishes especially fish curry instead of tamarind. Here I would like to share a pickle with this irumban puli. This is the traditional way of making bilimbi pickle. You can also make this pickle without using garlic and ginger.

I have posted one more method of making bilimbi pickle i.e using Dried bilimbi pickle.  Hope you all will like this easy irumban puli achar recipe. Please try it out and let me know how it turned out for you

Health Benefits of Irumban puli/Bilimbi

Bilimbi is a tangy fruit/vegetable used in side dishes as well as chutney instead of tamarind.
The fruit seems to be effective against coughs and thrush.
It fights against cholesterol and is used as a tonic and laxative.
The fruit is also known to control internal bleeding in the stomach.
The leaves serve as a paste on itches, swelling, mumps or skin eruptions.
Syrup made from Bilimbi is a cure for fever and inflammation.
It is also used to stop rectal bleeding and alleviate internal hemorrhoids.

Other Pickle recipes

1.Garlic pickle
2.pomelo fruit pickle
3.Sardine pickle
4.Easy gooseberry pickle
5.Instant apple pickle
6.Bilimbi pickle | irumban pickle
7.Mango pickle
8.Tender mango pickle
9.Dried bilimbi pickle
10.beetroot pickle
11.Gooseberry pickle | nellikka achar
12.Orange pickle

How to make Irumban puli achar?

Ingredients

50 no of Bilimbi(tender preferred)
2 cup of sliced garlic
1 cup of sliced ginger
4 TS of vinegar
1 spoon of turmeric powder
3 spoon of chilli powder
1/2 Spoon of asofetida
1/4 spoon of fenugreek powder
Salt as required

Method

Step 01

Take tender Bilimbi and wipe it with a clean cloth and keep it aside in a bowl.

Step 02

Heat oil in pan

Step 03

Add sliced garlic and ginger.Fry till raw smell goes off.

Step 04

Add all spices(Chilli powder,turmeric powder,fenugreek powder and asofetida).Fry for 1 min low flame.

Step 05

Add bilimbi and mix well.

Step 06

Add salt,2 TS of water and vinegar.Cook for 1-2 min in low flame.

Step 07

Cool and store in bottles.