Bilimbi Achard

The Bilimbi Achard is a tangy and spicy condiment, popularly consumed in various regions of Southeast Asia and Indian Ocean islands. The fruit, popularly known as bilimbi, is known for its tart flavor, making it an excellent base for pickling. Achard originates from the French word "achards", relating to Indian pickles that were brought to islands like Mauritius and Réunion during the French colonial period. This pickling technique is meant to preserve the bilimbi for extended periods while enhancing its natural sourness with spices, creating a vibrant side dish that pairs well with meats or can be served as a standalone salad.

Ingredients

• 500g of fresh bilimbi
• 1 cup of vinegar
• 1/2 cup of sugar
• 1 tablespoon of salt
• 2 tablespoons of mustard seeds
• 1 tablespoon of turmeric powder
• 5 cloves of garlic (sliced)
• 2 inches of ginger (thinly sliced)
• 2-3 green chilies (sliced)
• 1/2 tablespoon of cumin seeds
• 1 cup of water
• 2 tablespoons of oil

Preparation

Cleaning and Preparing the Bilimbi

Begin by washing the bilimbi thoroughly under running water to remove any dirt. Pat them dry using a clean kitchen towel. Once dry, slice them lengthwise into 4 pieces. It's important to ensure the bilimbi is dry to prevent excess moisture in the achard.

Preparing the Spice Mix

In a clean, dry pan, dry roast the mustard seeds and cumin seeds until they start to pop. Once done, set them aside to cool. This step is essential as it enhances the flavor of the seeds, giving the final dish its characteristic pungent aroma.

Cooking Process

Making the Brine

In a saucepan, combine the vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar completely dissolves. Remove from heat, and let it cool.

Sautéing the Aromatics

In a large pan, heat the oil over medium heat. Add the sliced garlic, ginger, and green chilies. Sauté until they are fragrant and the garlic begins to turn golden brown.

Creating the Achard

Add the prepared bilimbi slices to the pan along with the turmeric powder, roasted mustard seeds, and cumin seeds. Stir well to ensure all ingredients are well-coated in the spices. Gradually add the cooled vinegar brine to the pan. Stir the mixture, ensuring the bilimbi is submerged.

Let the mixture simmer on low heat for about 10 minutes or until the bilimbi absorbs some of the spice and flavors. Use a cooking timer to keep track.

How to Enjoy Bilimbi Achard

Allow the Bilimbi Achard to cool to room temperature before transferring it into sterilized jars. Seal them tightly, and store the jars in a cool, dark place. It's best enjoyed after 24 hours of resting, allowing the flavors to meld. Bilimbi Achard can be served with grilled meats, curries, or as a tangy side salad. Its bold flavors enhance the dining experience, providing a unique balance of sourness and spiciness.

Storage Tips

Once opened, keep the Bilimbi Achard refrigerated. It can last for several weeks, with its taste intensifying over time. Always use a clean, dry spoon to serve the achard to preserve its freshness.