Irumbanpuli Achar

Spicy and tangy pickle made with bilimbi fruit


  • 15 Bilimbi, cut into small pieces
  • 3 teaspoons Red chilli powder
  • Salt to taste
  • 1/2 teaspoon Asafetida powder
  • 1 teaspoon Fenugreek powder


  1. Boil 2 cups of water and add bilimbi to it. Keep aside for 20 minutes.
  2. Drain the water and add red chilli powder, asafoedita, fenugreek powder and salt. Mix well.
  3. Add 4 – 5 tsp of water and mix well.
  4. Serve Irumpanpuli achar with rice/roti.

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