Bilimbi Pickle | Bimlache Tikhat Lonche | How to make Bilimbi Pickle?

Easy spicy bilimbi pickle recipe with step-by-step photos and instructions.

Bilimbi pickle or Bimlache Lonche or Irumban puli achar is a pickle made from the unripe fruits of the Bilimbi tree. Bilimbi (in English) or Bimla (In Konkani) is a fruit that closely resembles a starfruit. It is extremely sour and hence, unpalatable raw. However, it is eaten by many with a pinch of salt and sometimes chilli powder too. Nonetheless, if you are not habituated to eating raw bilimbi avoid it, as you may catch a cold.

No Indian meal (especially vegetarian) is complete without the inclusion of a pickle. It serves as a great accompaniment. Pickled fruits or vegetables not only enhance the taste of a meal but also are a great probiotic. (Probiotics are good bacteria that keep your gut healthy.)

Pickles have earned a bad reputation because of their high salt content. However, science is now awakening to the benefits of the humble pickle. Readymade store-bought pickles do have a lot of salt in them. Hence, preparing pickles at home will give you all the probiotic benefits that will strengthen your gut microbiome without the excess salt.

Preparing bimla pickle is very easy. You will require a few staple ingredients from the pantry. Do try out this easy spicy bimbli pickle recipe.

What is Bilimbi?

Bilimbi is a fruit that grows amply in many South Asian countries. Its botanical name is ‘Averrhoa Bilimbi‘, however, it is generally known as bilimbi, tree sorrel or cucumber tree (since the fruit resembles a cucumber from the outside). They grow in clusters on bushy trees.

It is found along the coastal regions of South India in the states of Goa, Maharashtra, Kerala and Tamilnadu. The hot and humid climate of these states and the availability of water all year round make it conducive for the bilimbi tree to thrive easily in these regions.

The bilimbi is known as Bimla in Konkani, Bilambi/Bimbal in Marathi, Irumban Puli in Malayalam, Pulima in Tamil etc.

The bilimbi fruit is bright green, juicy and crunchy when unripe. It is extremely sour and tart to taste. The oxalate in bilimbi is what gives the fruit its sour taste. Hence it is used as a souring agent in many dals and fish curries.

The bilimbi fruit benefits are still unknown to many. If consumed in moderation this superfood aids in building good health and immunity.

To know more about the Bilimbi or Bimla fruit, its culinary uses and its health benefits check out my detailed post on Bilimbi below:-

Bilimbi

What is Bilimbi Pickle?

Bilimbi pickle or bimbli achar or irumban puli pickle is a simple recipe. This Goan pickle can be prepared in a jiffy.

Firstly, the tender fruits are washed, dried, cut into pieces and sprinkled with salt. Mustard and fenugreek (methi) seeds are dry roasted and powdered.

This is added to the cut pieces along with chilli powder and asafoetida. Finally, oil, which is heated and cooled, is added to the mixture. Allow the pickle to stand for a few hours so that it releases its flavours.

This pickle goes well with a dal-rice combo. Do check out my no-onion no-garlic Dal recipe below:-

Dal (No-onion No-garlic)

Bilimbi Pickles (Goan-Style)

There are primarily 2 types of bilimbi pickles:-

1. Spicy Pickle (Tikhat Lonche)
2. Sweet Pickle (God Lonche)

I am sharing the spicy Goan pickle recipe in this post. However, my personal favourite is the sweet pickle.

Also, I have already posted the sweet bilimbi pickle recipe. Do check it out below.

Sweet Bilimbi Pickle

Also, check out my pickle tips section to prepare lip-smacking Bimlache Lonche.

Bilimbi Pickle Ingredients

The Goan Bimlache Lonche or pickle makes use of very basic ingredients available in the pantry.

Ingredients used for bimbli pickle are:-

1. Bilimbi/Bimla – The star ingredient.
2. Mustard seeds
3. Fenugreek seeds
4. Red chilli powder
5. Asafoetida (Hing)
6. Oil
7. Salt

Tips

1. Always use raw, tender bilimbi fruits for the pickle. Choose fruits that have glossy skin.
2. The fruits should be green and firm to touch. Do not use yellow or soft fruits.
3. This pickle has a very short shelf life. It should be consumed within 5-6 days.
4. However, if you refrigerate, the pickle will last for about 2-3 months.
5. Always use dry vessels, spoons, mortar pestle etc. while preparing the pickle. Any amount of moisture will reduce its shelf life.
6. The bilimbis should be completely dry before making the pickle.
7. Do not heat the oil till it boils or smokes. It should be sufficiently hot and cooled to room temperature before adding it to the pickled fruit.
8. Always store the pickle in ceramic or glass jars. Do not use plastic containers.
9. This recipe can be doubled or tripled too.

How to make bilimbi pickle?

1. Wash bilimbi fruits a couple of times with fresh water. Spread the washed fruits on a cloth. Allow it to dry completely.

2. Chop the ends of the bilimbi.

3. Cut the bilimbi into halves. Further, cut it into quarters.

4. Chop the remaining bimblis in a similar fashion. Further, apply salt and keep the bimblis aside.

5. Next, dry roast mustard seeds on low flame. Also, roast fenugreek (methi) seeds. Allow them to cool.

6. Take the roasted mustard and fenugreek seeds in a mortar pestle. Pound them to a powder. (Note: You can also pulse the ingredients in a mixie jar.)

7. The powder should be slightly coarse and not very fine.

8. Next, drain the excess water from the salted bimblis. Add the pounded mustard-fenugreek powder.

9. Add chilli powder and asafoetida.

10. Mix everything well and keep aside. Next heat oil till sufficiently hot. The oil should not smoke.

11. Allow the oil to cool completely. Further, add this cooled oil to the pickled bimbli. Mix well.

12. Store bimla pickle in a glass or ceramic jar. Serve with dal rice or any vegetarian meal.