BIMBLA NONCHÉ
A KONKANI CUCUMBER TREE FRUIT PICKLE
Ingredients:
1) Very tender
cucumber tree fruit – 700 gm.
2) Hot red
chili powder – 100 gm.
3) Mustard
seeds – 150 gm.
4) Asafoetida
powder – ¼ teaspoon
5) Powdered
salt – 2½ tablespoons (100 gm.)
To Make:
Put the mustard seeds into a clean and dry food processor and
grind to fine powder. Set aside. The cucumber tree fruit (Bimbul in Konkani,
Bilimbi, Chilimbi puli or Irimban puli in Malayalam) should be very young and
approximately an inch in length. Cut off the tip with the stem. In case some of
the cucumber tree fruit are a little bigger than an inch in size, split those
into halves. The smaller ones can be pickled as such.
Wash them in a solution of 2 litres of clean water with 30
ml. of vinegar. This will get rid of the stickiness in the skin of the fruit
and the fruit will be ultra clean. Drain and put the cucumber tree fruit in an
airtight glass jar. Tip in the chili powder, the powdered salt, the mustard
powder and the asafoetida powder.
Close the lid and shake the jar well to mix the powder with
the fruit. Pour in enough drinking water to just submerge the fruit. Close the
lid and shake again. Let rest for 2 days for the salt and the spices to
penetrate the fruit and also for the fruit juice to leech into the pickle.
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