Kamrakh, known as star fruit in English (Averrhoa carambola), is a tropical, star-shaped fruit appreciated for its tangy-sweet taste and health benefits. It is commonly used in salads, pickles, jams, and sometimes as a substitute for tomatoes. The fruit is rich in vitamin C, antioxidants, fiber, and potassium.
The fruits are aromatic, fleshy, and very juicy. Based on taste, there are two varieties of kamrakh—sour and sweet. Both varieties are used for medicinal purposes. The juice of kamrakh leaves is believed to help lower blood pressure.
Kamrakh pickles do not require many ingredients, but they do not have a long shelf life. To store them for a longer period, they can be kept in the refrigerator or preservatives can be added. However, I feel homemade pickles taste best when made without preservatives.
I do not use mustard seeds or coriander seeds in my pickles; instead, I always use mustard powder.
A little sugar enhances the taste of any pickle.
Since kamrakh (star fruit) is already quite sour, this pickle does not need much souring agent.
Preparation Time:- 5 minutes
Cooking Time:- 5 minutes
Ingredients:-
- Kamrakh 1 kg
- Salt 2 tbsp
- Red chilli powder 2 tsp
- Turmeric powder 2 Tbsp
- Rai powder 1 tbsp
- Fennel powder ( coarsely grind) 2 tbsp
- Sugar 1 tsp
- Kalonji 1 tbsp
- Oil 2 tbsp
Method:-
- First, wash the kamrakh thoroughly, then cut it into pieces.
- Now, place the pieces in the sun for one day.
- After that, mix all the ingredients well except the oil.
- Heat the oil and pour it over the pickle.
- Mix everything well and store it in a jar.
- Keep it in the sun for two to three days.
- Your pickle is ready to eat.
Notes:-
- If you wish, you can add coriander powder to it.
- Adding hot oil helps increase the pickle’s shelf life a little.
