Roasted Bimbla /Tree Sorrel Pickle Recipe

A variety of Pickles can be made with the Tree Sorrel or Bimbul/Bimbla/ Bilimbi as it is called in the various parts of coastal Karnataka in India. I have already posted one where the ingredients are not roasted, but ground to a smooth paste as is. Today posting a pickle where the spices used are first roasted and then ground to a fine powder. The name is a little misleading though, as the Tree Sorrel is not roasted. This pickle goes well with Rice, Roti, Dosa and Idli.

Ingredients :

  • 1/2 kg Tree Sorrel
  • 150 gms Guntur chillies
  • 150 gms Byadgi chillies
  • Marble sized piece of Hing/asafoetida
  • 100 gms mustard
  • 1 tbsp methi seeds
  • 150 gms salt
  • 2tsps Oil

Method :
Wash and pat dry the Tree Sorrel thoroughly. Add the salt and mix well. Keep mixing for a couple of days. By then the Tree Sorrel would have changed colour and oozes out water. Roast the chillies with a little oil. Dry roast the methi to a rich brown. Dry roast the mustard till it splutters. Dry roast Hing till it gives it’s aroma. Powder the ingredients together. Tip it into the Tree Sorrel, mix thoroughly and store in a glass bottle or ceramic jar. Takes about a month to mature.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

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