ANCHARD DE BILIMBI 🌼 cuisine comorienne #Roukianass

bilimbi

🥗Healthier: green mango

💰Cheaper: tamarind

Green mango offers a similar tartness, while tamarind is more widely available.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note, and lemon juice is often more economical.

Wash bilimbi thoroughly under running water.

Slice bilimbi into thin rounds.

Mix salt and sugar in a bowl until well combined.

Add sliced bilimbi to the salt-sugar mixture, tossing to coat evenly.

Let the mixture sit for 30 minutes to draw out moisture.

In a separate pan, heat mustard seeds until they begin to pop, about 2-3 minutes.

Add turmeric, garlic, and chili peppers to the pan, stirring for 1-2 minutes until fragrant.

Combine the spiced mixture with the bilimbi and toss gently.

Pour vinegar over the bilimbi mixture, ensuring it's fully submerged.

Transfer the mixture to a sterilized jar, pressing down to remove air pockets.

Seal the jar tightly and store in a cool, dark place for at least 1 week to ferment.

Check the flavor after a week; it should be tangy and slightly sweet.

Refrigerate once desired flavor is reached to halt fermentation.

Cooking Techniques

Spice Level: