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A unique, tangy, and spicy pickle that's a burst of flavor. This South Indian recipe transforms starfruit into a delightful condiment that pairs perfectly with curd rice or dal.
For 8 servings
Prepare and Salt the Starfruit
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
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A unique, tangy, and spicy pickle that's a burst of flavor. This South Indian recipe transforms starfruit into a delightful condiment that pairs perfectly with curd rice or dal.
This south_indian recipe takes 55 minutes to prepare and yields 8 servings. At 100.72 calories per serving with 1.52g of protein, it's a beginner-friendly recipe perfect for side_dish.
Combine and Finish the Pickle
Cool and Store
Add 1-2 tablespoons of powdered jaggery or brown sugar along with the vinegar for a delicious sweet and sour (khatta meetha) flavor profile.
For extra heat, add 1/2 teaspoon of a hotter red chili powder (like Guntur or Byadgi) along with the Kashmiri chili powder.
Add 1 tablespoon of finely chopped or julienned ginger along with the garlic for an extra layer of pungent flavor.
Starfruit is an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect cells from damage.
The spices used, particularly turmeric (containing curcumin) and garlic, have well-known anti-inflammatory properties that can help reduce inflammation in the body.
Traditional spices like asafoetida (hing) and fenugreek seeds are known to aid digestion, reduce gas, and prevent bloating.
When stored in a sterilized, airtight glass jar in the refrigerator, this pickle can last for up to 2-3 months. Always use a clean, dry spoon to serve.
In moderation, it can be a flavorful addition to a meal. Starfruit is rich in Vitamin C and antioxidants. However, like all pickles, it is high in sodium and oil, so it should be consumed in small quantities. People with kidney issues should avoid starfruit.
One serving (about 1/4 cup or 85g) of this Starfruit Pickle contains approximately 70-90 calories, primarily from the oil.
Yes, while sesame oil provides the most authentic South Indian flavor, you can also use mustard oil for a pungent North Indian style pickle or a neutral vegetable oil if you prefer.
Any presence of moisture can lead to the growth of mold and bacteria, which will spoil the pickle quickly. Keeping everything completely dry is crucial for preservation and a longer shelf life.
Yes. If your starfruit is particularly tart, you might want to reduce the amount of vinegar slightly or consider adding a tablespoon of jaggery to balance the flavors.