This dried bilimbi pickle could be stored in air tight containers for up to a year. Check out the recipe.
2 big cups bilimbi (rub salt and dry under the sun)
5 tbsp chilli powder
2 tbsp fenugreek powder
2 tsp asafoetida powder
200 ml sesame oil
½ cup garlic (sliced)
Salt as required
2 small cups vinegar
Heat sesame oil in a pan
Fry the dried bilimbi for 5 minutes on medium flame
Take it off the flame before adding salt, garlic, fenugreek powder, chilli powder and asafoetida powder
Add vinegar too
Turn on the flame and cook for 5 more minutes on medium flame
Allow the pickle to cool down
Store in air tight container in the fridge for up to a year.
Note: Do not use steel, aluminium or iron vessels to make bilimbi pickle. Make sure to transfer the pickle into a container or a glass jar as soon as it cools down.