Bimbla Nonche/Pickle

I have a weakness for pickles, and more-so when they are home made. This pickle made out of Bimbal is one of my favourites and I love this one made by my mom. These are pictures and recipe I took when mom made it during my last visit.

The recipe involves the regular pickle seasonings, but there's something in the way each one makes them.
We use this Bimbal fruit/veggie very widely in our cooking, in gravies and pickles. Its a sour fruit and lends the tart/sour base needed in some dals and curries.

The fruit has to be very firm when used for this pickle. It will not work even if it gets a little soft when making the pickle. Ofcourse, once you make the pickle, it will soften out slightly.

Ingredients

• Bimbal, patted completed dry and cut into small rounds - 2 cups
• Til Oil - 2 tsp+4 tsp
• Red Chilli pwd - 4 tsp
• Methi/Fenugreek seeds - 1/2 tsp
• Mustard seeds - 3 tsp
• Hing - 1/4 tsp
• Haldi/Turmeric pwd - 1/4 tsp
• Salt - 3 tsp or as you like.

Method

- Warm 2 tsp of oil in a small pan. Add the fenugreek seeds, hing, mustard seeds. Once the mustard seeds splutter, add the haldi, black pepper, red chilli pwd and 3 tsp salt. Take off from heat. Once this cools, grind all together in a mixie.

- Add the cut Bimbal pieces to this masala, add the other 4 tsp of oil, mix everything well and keep in airtight bottle. It will be ready to eat the next day.

Note:

- The shelf life of this pickle is very little.

- It will last a few extra days if kept in the refrigerator.
- The pickle will ooze out moisture the next day and won't be as dry as when you first mix it.