Call it kambili naranga, bablimas or pomelo, the giant grapefruit, pomelo is one that grows in the corner of a huge acre only to be looked at when the large spherical fruit is hanging. In fact, the tree is so generous it produces a large number of this edible fruit to share.
Read more about pomelos here.
It was one of the aunts who had a kambili naranga tree in their backyard along with pomegranates and sapotas. when we left her place, the sapota and pomegranates get packed in cloth bags, the pomelos well they were huge and fit into none. So, aunt tied a rope around it expertly threading a few together and made it into a carry bag by itself(eco-friendly ways of no plastic life!!) The kambili naranga fruit has such a thick rind that it doesn’t get easily bruised.
Check out the pomelo raita recipe.
We didn’t mind (simple folk) lugging this through the train journey back home with dreams of the sweet fruit arils that can be devoured. Coming home, amma as usual got to cleaning, and setting the fruit for us to have. The juiciest if the fruits got eaten quickly. The underripe ones or slight more bitter ones never received any attention. Well, amma will never let go of any of this fruit!! She pickled the bitter segments and gave them back to us with our meals. The combination of the spice and salt in the pickled pomelo mix made the bitter ones totally lovable.
Years later when I refound pomelo, I asked her for her secret recipe to pickled pomelo (she is pickle queen). This is the recipe I am sharing with you today. the ingredients and measurements are in this recipe card. You can print or pin the recipe to your boards directly from here.
Kambili naranga achar
- 1 cup pomelo peeled and arils separated
- salt to taste
- 1 tbsp red chili powder
For tempering the pickle
- 1 tsp Sesame oil
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 4-5 curry leaves
- Segment the pomelo and separate out the arils.
- Add this to a mixing bowl with the salt and the red chilli powder.
- Mix it gently and set it aside.
- Set the frying pan to heat, add the oil and the ingredients for tempering, except the curry leaves.
- When the mustard splutters add the curry leaves and remove it from heat.
- Let this cool for a few minutes and then add to the pickled pomelo mix in the bowl.
- Mix well and transfer to a sterilized bottle.
- The pickle is instantly ready.
Have you made chaat with pomelo- try this?
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