Bilimbi chutney is primarily made from bilimbi, red chilies and coconut. The steps to make bilimbi chutney at home are very few and easy, as described in my recipe.
KEY TAKEAWAYS
- Bilimbi chutney is a very versatile condiment.
- You may store the chutney in your fridge for a few days, if it is left.
- Enjoy the chutney with curd rice or rice and dal. You may have it with roti or paratha, idli or dosa, chaat or pakoras.
- A creamy, tangy, and spicy taste profile is unique to bilimbi chutney.
- A few chutneys with somewhat similar taste are chow chow chutney, star fruit chutney, karonda chutney, and jalpai chutney.
The Ingredients:
- 4 pieces bilimbi (cut in small chunks)
- 6 cloves garlic (deskinned)
- Coriander leaves (a handful, finely chopped)
- 3 tbsp coconut (freshly grated)
- 6 pieces red chilies (whole, slightly fried)
- Cooking oil – A few drops
- ½ tsp salt
- Water as required for mixing
I came across this chutney recipe while visiting a friend of mine working in the local bank. It was after lunch time. While handling my deposits, I asked her what she had for lunch and she told me about this chutney which she had with parathas. I asked for the recipe and she described it with such fondness and even scribbled it on the back of my deposit slip.
I made it that very weekend. My husband said it tasted new and nice, and my sons called it “a secure money-time munch.” Now, it is a regular part of our meal. That odd little interaction reminded me that even routine workspaces can hold beautiful flavors passed between quiet conversations and numbers.
How to Make Bilimbi Chutney? (Step by Step Guide with Images)
Step 1: Take 4 pieces of bilimbi and cut them into small chunks. Soak them in water.
Step 2: Boil them for 3 minutes. Keep aside for cooling.
Step 3: By the time the bilimbi cools down, grate 6 cloves of deskinned garlic in a bowl.
Step 4: Next, fry 6 to 8 red chilies using a few drops of cooking oil.
Step 5: Now, take a blender and put 3 tbsp of freshly grated coconut, the fried red chilies, the boiled bilimbi along with the water, and ½ tsp of salt.
Step 6: Blend them to a smooth paste.
Step 7: Transfer the bilimbi chutney paste to a bowl.
Step 8: Add a little bit of water and mix it nicely.
Step 9: Now, add the grated or crushed garlic. Mix it nicely.
Step 10: Finally, add a handful of finely chopped fresh coriander leaves. Mix everything nicely.
Step 11: Your tasty, garlicky, freshly made bilimbi chutney is ready.
Recipe Card
Bilimbi Chutney
Ingredients
- 4 pieces bilimbi cut in small chunks
- 6 cloves garlic deskinned
- Coriander leaves a handful, finely chopped
- 3 tbsp coconut freshly grated
- 6 pieces red chilies whole, slightly fried
- Cooking oil A few drops
- ½ tsp salt
- Water as required for mixing
Instructions
- Take 4 pieces of bilimbi and cut them into small chunks. Soak them in water.
- Boil them for 3 minutes. Keep aside for cooling.
- By the time the bilimbi cools down, grate 6 cloves of deskinned garlic in a bowl.
- Next, fry 6 to 8 red chilies using a few drops of cooking oil.
- Now, take a blender and put 3 tbsp of freshly grated coconut, the fried red chilies, the boiled bilimbi along with the water, and ½ tsp of salt.
- Blend them to a smooth paste.
- Transfer the bilimbi chutney paste to a bowl.
- Add a little bit of water and mix it nicely.
- Now, add the grated or crushed garlic. Mix it nicely.
- Finally, add a handful of finely chopped fresh coriander leaves. Mix everything nicely.
- Your tasty, garlicky, freshly made bilimbi chutney is ready.
