How to Make Bilimbi Pickle Recipe: Bimbul Puddi Nonche

 

How to make Bilimbi Pickle recipe step by step

Introduction:

If there is one thing that defines the soul of a coastal Indian kitchen, it is the variety of pickles resting in ceramic jars (bharni) on the top shelf. Growing up, I watched my mother meticulously prepare different types of pickles, but the one that always stood out for its sharp, refreshing tang was the Bimbul Puddi Nonche.

Bilimbi (Tree Sorrel)

Knowing how to make Bilimbi pickle recipe at home is like holding a piece of Konkani heritage in your hands. Bilimbi, also known as Tree Sorrel or Kamias, is a small tropical fruit that packs a punch of acidity. Unlike oily commercial pickles, this traditional bimbli pickle uses a unique dry-roasted spice powder that preserves the fruit while enhancing its natural flavour. Whether you are a beginner or looking for that authentic Konkani style bimbla puddi nonche, this guide will walk you through the science and art of the perfect pickle.

What is Bimbul Puddi Nonche?

Bimbul Puddi Nonche Konkani Style Pickle

Bimbla Puddi Nonche is a traditional condiment from the Konkan region, specifically popular among the GSB (Goud Saraswat Brahmin) and Mangalorean communities. The word Bimbul refers to Bilimbi, Puddi means powder, and Nonche is the Konkani word for pickle.

This dish belongs to the family of "instant" or powdered pickles. It is distinctive because it doesn't rely on heavy oil or vinegar for preservation. Instead, it uses a high concentration of salt and a potent blend of mustard and chilies. It is a summer special bimbli recipe that captures typical of the region.

Ingredients:

To achieve the best way to cook bilimbi pickle at home, use the following measurements:

1. Bilimbi (Tree Sorrel): 200 grams (approx. 30 pieces). Must be raw, green and firm.
2. Salt powder: 1.5 tablespoons (20 grams).
3. Byadgi Red Chilies: 80 grams (approx. 60 chilies).
4. Mustard Seeds: 5 tablespoons (50 grams).
5. Fenugreek Seeds (Methi): 1 teaspoon (3 grams). Warning: Do not exceed this or pickle will become bitter.
6. Turmeric: A small piece (crushed) or ¼ teaspoon powder.
7. Asafoetida (Hing): A pinch. Use high-quality solid hing for the best aroma.
8. Coconut oil: 3 teaspoons (only for roasting).

Step-by-Step Instructions:

• Step 1: Prep the Bilimbi and Salt
  The enemy of any pickle is moisture. First, dry roast your salt on a low flame for one minute and cool it down. This ensures any hidden humidity in the salt is evaporated, preventing spoilage. Clean the bilimbi and wipe them with a dry cloth (if you are washing bilimbi, wipe them until they are bone dry.) Slice them into rounds or halves(4 slice).
• Step 2: The Salting Phase
  Place the sliced bilimbi in a glass or porcelain bowl. Try to avoid steel, as the high acidity of the fruit reacts with the metal, changing the colour. Mix with the roasted salt and close the lid, let it rest overnight. By morning, the bilimbi will have shrunk slightly and released a tangy brine.
• Step 3: Roasting the Spice Base
  Heat a thick-bottomed pan with 2 teaspoons of oil. Fry the byadgi red chilies on a low flame until they are crisp and aromatic. Remove them. In the same pan, add another teaspoon of oil and lightly roast the turmeric and hing.
• Step 4: Mastering the Mustard
  In the same pan without oil, dry roast the mustard seeds until they start to splutter. Continue for 30 more seconds and them remove. Finally roast the fenugreek seeds until they turn a deep golden brown. Let all ingredients cool completely.
• Step 5: Grinding the "Puddi" (Powder)
  Grind the chilies first into a coarse powder. Then add the mustard, fenugreek and turmeric. Grind into a fine, vibrant red powder. This is your pickle powder.
• Step 6: Final Assembly
  Wait for the ground powder to cool down (grinding generates heat). Mix about 10 tablespoons of this powder into the salted bilimbi. Ensure every piece is coated. Store in a dry sterilized glass jar. After 1 week its ready to serve. Refrigerate it.

Tips:

• Never use ripe or yellowish bilimbi. They are too mushy and lack structural integrity needed for a a pickle.
• Never mix hot spice powder with the fruit. The residual heat will "cook" the bilimbi, making it soft instead of crunchy.
• This is a healthy oil free bilimbi pickle recipe (mostly). We only use oil for roasting. Do not pour extra oil on top.

Variations and Substitutions:

• No Bilimbi? This exact spice powder works beautifully as a raw mango or gooseberry (amla) pickle.
• Jackfruit/Potato: You can use this same "Puddi" to make traditional Konkani raw jackfruit or potato pickles.
• Spiciness: If you prefer more heat, mix byadgi chilies with a few guntur or ramnad chilies.

Serving Suggestions:

This spicy bilimbi achar is best enjoyed with: 

1. Dalitoy and Rice: The classic Konkani comfort meal.
2. Congee (pej): A perfect match for a light, dinner.
3. Curd Rice: The tanginess of the pickle cuts through the creaminess of the yogurt.

Storage:

• Shelf Life: This pickle is ready to eat after one week of "setting".
• Refrigeration: Because it has no added preservatives, it must be stored in the refrigerator. It stays fresh for 4-6 months.
• Serving: Always use a clean, dry spoon. One drop of water can ruin the entire jar.

If you enjoyed this recipe, do check out more Konkani dishes on our YouTube channel Amchi Vasari 

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