500 grams of
sliced into halves lengthwise,
4 dried red chillies finely chopped,
2-3 tablespoons turmericpowder,
4 tablespoonsvegetable oil.
Please note that all spoonful measures are flush spoonfuls.
Spread sliced bilimbis
on a flat non metallic container and uniformly sprinkle with salt.Ensure that all bilimbis have been sprinkled. Place in the sun and
allow the bilimbis todehydrate (half or full day day depending on
the temperature). Remove the bilimbis, gentlyhand strain the water
and salt from the bilimbis. Place in another non metallic
In a deep and thick
bottom pan on low heat, slightly roast the fenugreek seeds for 2 -3minutes. Remove from pan and slightly crush. Crush the mustard
seeds, garlic and redchillies together to form a paste, adding a
In another container
mix the vinegar, turmeric powder, fenugreek, mustard seeds, redchillies and garlic paste. Stir well together into a paste. Add a
little bit of water ifnecessary.
In a deep and thick
bottom saucepan, heat up 4 tablespoons of vegetable oil (low to
medium). Put into the hot oil all the spicy ingredients from step 3.
Stir well and allow the ingredients to blend and cook, until you can
smell the aroma of the spices. Add the strained bilimbi pieces into
the mixture, stir well together. Remove saucepan from heat and allow
Place in small clean
jars and cover with vegetable oil. Allow to mature for at least 2
weeks.Then enjoy with bouillons, black or red lentils, curries and
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