Bilimbi Sweet Pickle | Bimlache God Lonche | How to make Bilimbi Pickle?

Goan sweet bilimbi pickle recipe with step-by-step photos and instructions. A simple sweet-sour and mildly spicy Goan pickle.

What is Sweet Bilimbi Pickle?

Sweet bilimbi pickle or Bimlache God Lonche is a pickle made from the fruits of the Bilimbi tree. ‘God’ means sweet in Konkani. This is a flavourful sweet-sour version of bimla pickle. Bilimbi known as Bimla in Konkani is a fruit that closely resembles a starfruit. This pickle is prepared by cooking bilimbi in a syrup of jaggery which is tempered with mustard, fenugreek seeds, asafoetida etc.

This sweet pickle is a favourite at home and loved by my daughter. Whenever I make this sweet version it gets over very soon. My daughter loves pickles and has to have a spoonful with every meal. This sweet pickle is simply irresistible and you must give it a try.

Preparing this Goan bimbli pickle is very easy since you will require a few ingredients from the pantry. Do try out this easy sweet bimbli pickle or bimbli achar recipe.

What is Bilimbi?

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

Bilimbi is a fruit that grows abundantly 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.

Bilimbi 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 used to eating raw bilimbi avoid it, as you may catch a cold.

The bilimbi fruit is bright green, juicy and crunchy when unripe. However, 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

Types of Bilimbi Pickles

There are primarily 2 types of bilimbi pickles:-

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

I am sharing the sweet Goan pickle recipe in this post. This is my personal favourite. Also, I have already posted the spicy bilimbi pickle recipe. Do check it out below.

Spicy Bilimbi Pickle

Bilimbi Pickle Ingredients

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

Ingredients used for sweet bilimbi pickle are:-

1. Bilimbi/Bimla – The star ingredient.
2. Jaggery
3. Green chillies

For the tempering:-

1. Mustard seeds
2. Fenugreek seeds
3. Asafoetida (Hing)
4. Oil
5. Salt

Tips

1. Always use raw, tender bilimbi fruits for the pickle. Also, choose fruits that have glossy skin.
2. The fruits should be green and firm to touch. Also, do not use yellow or soft fruits.
3. Preferably, use organic jaggery for a great taste.
4. Adjust the green chillies as per their heat and your personal preference.
5. Oil – Traditionally coconut oil is used to prepare this sweet achar (pickle). I have used pure cold-pressed coconut oil. You can use any neutral-tasting oil. However, do not use mustard or groundnut oil.
6. This pickle has a very short shelf life. Hence, it should be consumed within 5-6 days.
7. However, if you refrigerate, the pickle will last for about 2-3 months.
8. Always use dry vessels, spoons, mortar pestle etc. while preparing the pickle. Any amount of moisture will reduce its shelf life.
9. The bilimbis should be completely dry before making the pickle.
10. Always store the pickle in ceramic or glass jars. Do not use plastic containers.
11. Furthermore, this recipe can be doubled or tripled too.

How to make sweet 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. Similarly chop the remaining bimblis.

5. Heat oil in a kadhai. Add mustard seeds.

6. Once the mustard seeds splutter, add fenugreek (methi) seeds. Further, add asafoetida (hing).

7. Next add green chillies and water (1/4 cup).

8. Further, add jaggery and stir well. Let the jaggery melt completely. Keep the flame between low-medium.

9. Once the jaggery melts completely, allow it to boil on medium flame. Keep stirring in between.

10. Add salt. Keep cooking the jaggery till it starts thickening.

11. Cook the jaggery till you get one-string consistency. To check one-string consistency, take a little of the jaggery syrup on a plate and allow it to cool. Check the syrup with your thumb and index finger. It should form a single string.

12. Finally, add the chopped bilimbi and mix everything well.

13. Keep cooking further till the chopped bilimbi becomes soft. (See the pic. below)

14. Sweet bilimbi pickle is ready. Switch off the gas. Serve as an accompaniment with a meal or a veg thali.

15. Allow the pickle to cool completely before transferring it to a jar. Also, the pickle will thicken further as it cools down. Store bimla pickle in a glass or ceramic jar.