Starfruit also known as Kamrak or Carambola is basically a summer fruit. Because of its distinctive shape it is also known as five fingers.
Sweet n sour in taste, this fruit has anti inflammatory and antioxidant properties. It is also a rich source of Vitamin C and fiber.
There are so many different versions of this pickle, but the recipe I am sharing here is a simple no fuss one.
Unlike the Mango (kairi) pickle which is usually made in huge quantity to be store and used throughout the year, this pickle has a low shelf life. But can be stored in the fridge for good 15 days.
Thats one of the reason why I have used just 2 to 3 starfruits here.
3 Starfruits (use firm, slightly unripe ones)
1 tbsp Panch Phoron (cumin, mustard, fennel, nigella and fenugreek seeds)
1 tbsp Red chilli powder
1 tsp Salt
1/2 cup Vinegar
3 tbsp Jaggery
Wash and dry the starfruits.
Cut them into medium slices (the slices should not be too thin)
Heat the oil in a pan.
Reduce the heat to low and add the Panch Phoron (indian 5 spice)
When the panch phoron starts spittering toss in the starfruit slices and saute for a minute.
Add the red chilli powder and salt. Saute.
Add the Vinegar and the Jaggery and cook for 5 to 8 mins.
Remove and cool.
Store in a clean airtight container.
This pickle can be kept at room temperature for a couple of days, later it needs to be stored in the refrigerator. Will stay good for 15 days.
Preferably try to use firm semi ripe starfruits for this recipe as ripe ones are juicy and they tend to become squishy while slicing. The slices need to be a little thick…thin slices will turn limp while cooking and will lose the bite.
The Panch Phoron is easily available in the stores but if not simply make it at home by mixing equal quantities of nigella (kalonji), fennel (saunf), fenugreek (methi dana), mustard (rai) and cumin (jeera) seeds. Use the quantity mentioned in the recipe.
The quantity of vinegar and jaggery can be adjusted as per your taste.