Irumban Puli Achar (Bilimbi Pickle)

1. General Information:
Product Name: Irumban Puli Achar (Bilimbi Pickle)
Main Ingredient: Bilimbi (Averrhoa bilimbi)
Common Names: Irumban Puli Achar (Malayalam), Bilimbi Pickle (in some Kerala regions)
Bimbli Pickle (Konkani)
Type: Homemade / Organic / Kerala Style
Appearance: Dark red pickle with oil and spices
Flavor: Extremely tangy, sour, and spicy
Aroma: Strong, spicy, and citrusy
2. Ingredients:
Main: Fresh Bilimbi (Irumban Puli)
Other Ingredients:
Mustard Seeds
Red Chili Powder
Turmeric Powder
Asafoetida (Hing)
Fenugreek Powder
Garlic (optional)
Curry Leaves
Gingelly Oil (Sesame Oil) / Coconut Oil
Vinegar (for preservation)
Salt
3. Nutritional Value (Per 100g Approx.):
Calories: 50-70 kcal
Carbohydrates: 12g
Protein: 1g
Fats: 2g
Fiber: 3g
Vitamin C: Very High (Boosts Immunity)
Antioxidants & Minerals: Supports digestion & metabolism
4. Uses & Benefits:
Culinary Uses:
Side dish for rice, kanji (rice gruel), dosa, idli, and chapati.
Used in traditional Kerala and South Indian meals.
Can be added to seafood dishes for extra tanginess.
Health Benefits:
High in Vitamin C – strengthens immunity.
Aids digestion – improves gut health and relieves acidity.
Supports liver health – helps detoxify.
Helps in reducing cholesterol – due to its antioxidant properties.
5. Storage & Shelf Life:
Storage: Store in a clean, dry glass jar away from moisture.
Shelf Life:
Without Preservatives: 3-6 months (if refrigerated)
With Vinegar & Oil: Up to 1 year (properly stored)