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Irumban Puli Achar Recipe - Bilimbi Pickle

A spicy, tangy pickle made using irumban puli / bilimbi also known as pulichikai. This is one of the lipsmacking pickle and taste delicious with some curd rice or roti. You can even add it to fish curry to make it more delicious.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Pickle
Cuisine Indian
Servings 3 cups


  • Bilimbi / Irumban Puli - 500 grams
  • Salt to taste
  • Gingelly Oil - ¼ cup
  • Mustard Seeds / Kaduku - ½ tsp
  • Fenugreek Seeds . Vendayam / Methi seeds - ¼ tsp
  • Asafoetida / Hing / Kaya Podi - ¼ tsp
  • Chilli Powder - 4 tblsp
  • Turmeric powder - 1 tsp


  • Take irumban puli and wash well. Dry and chop it into small pieces.
  • Take it in a bowl, add salt and mix well. Cover and let it sit for 1 day.
  • Heat oil in a pan, add mustard seeds, fenugreek seeds and asafoetida and mix well.
  • Add chilli powder and turmeric powder and mix well.
  • Now add the spice into the pickle mix.
  • Mix well.
  • Store this in a air tight container in fridge till needed.
  • Serve with rice.


1)You can store this in fridge for many weeks.
2)This pickle taste great with curd rice or roti.
3)You can add few spoons of this pickle in fish curry to make it tangy and spicy.
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