Enjoy pickle flavors with a bold, sweet-tangy Bilimbi Raisin Sweet Pickle. This recipe brings together small bilimbi, gingelly oil, garlic, ginger, chilli powder, Kashmiri chilli powder, raisins, jaggery syrup, boiled water, salt, and vinegar.
🥭 Flavor note: The bilimbi is first rubbed with salt and kept for two to three days, then dried and placed in vinegar before cooking with spices, raisins, and jaggery syrup.
🧂 Ingredients
1. Small bilimbi – quarter kilo
2. Gingelly oil – four tablespoons
4. Crushed garlic – two teaspoons
Crushed ginger – two teaspoons
5. Chilli powder – one tablespoon
Kashmiri chilli powder – one teaspoon
6. Crushed raisins – two tablespoons
8. Jaggery syrup – half cup
9. Boiled water – half cup
Salt and vinegar to taste.
🥘 Method
- 1
Rub salt on the bilimbi and keep it for two to three days. Afterwards, dry it and place it in vinegar.
- 2
Heat oil and sauté the garlic and ginger.
- 3
When a nice aroma comes, add the chili powder and salt, and mix well.
- 4
To this, add the crushed raisins, mix well, then add the bilimbi and raisins and mix.
- 5
To this, add the jaggery syrup and boiled water, mix, and mix well over low heat.
- 6
Remove from the stove, let it cool, and store it in a bottle.
✅ Storage tip: Let the pickle cool fully before bottling so the flavors settle well and the bottle can be stored neatly.
🌶️ Flavor Highlights
🍇
Raisins and crushed raisins bring the sweet fruit note.
🍯
Jaggery syrup adds depth and balances the sharpness.
🧄
Garlic and ginger are sautéed until a nice aroma comes.
🌶️
Chilli powder and Kashmiri chilli powder give the pickle its warm spice.
FAQ
What is bilimbi raisin sweet pickle?
Bilimbi raisin sweet pickle is a sweet, tangy, and spicy pickle made with small bilimbi, raisins, crushed raisins, jaggery syrup, garlic, ginger, chilli powder, vinegar, and salt. The bilimbi is salted first, then dried and placed in vinegar before cooking with the spice mixture.
How long should bilimbi be kept with salt?
Rub salt on the bilimbi and keep it for two to three days. Afterwards, dry it and place it in vinegar. This step helps prepare the bilimbi before it is mixed with sautéed garlic, ginger, chilli powder, raisins, jaggery syrup, and boiled water.
Why are raisins used in this bilimbi pickle recipe?
Raisins and crushed raisins add sweetness and texture to the pickle. In this recipe, crushed raisins are mixed first, then bilimbi and raisins are added. Together with jaggery syrup, they balance the tang of bilimbi and vinegar with a rich sweet flavor.
Which oil is used for bilimbi raisin sweet pickle?
This recipe uses gingelly oil, also known as sesame oil. Four tablespoons of gingelly oil are heated before sautéing garlic and ginger. The oil helps carry the aroma of the spices and supports the traditional pickle flavor.
When should jaggery syrup be added to the pickle?
Jaggery syrup is added after the crushed raisins, bilimbi, and raisins are mixed. Add the jaggery syrup and boiled water, mix, and cook the mixture well over low heat. This helps the sweet flavor blend into the pickle.
How should bilimbi raisin sweet pickle be stored?
After cooking, remove the pickle from the stove and let it cool. Once cooled, store it in a bottle. Cooling before bottling helps the pickle settle and keeps the texture and flavor better organized for storage.
