Dry Bombloe(Bombil/Bombay Duck) Pickle – Sukha Bomblache Lonche

🧂 Ingredients

• 10 Dried Kashmiri Chillies

  Preferably Kashmiri, but any will do.
• 2 teaspoon Cumin (Jeera)

  (Cumin)
• 1 cup Olive Oil

  Any other will do.
• .5 cup Vinegar

  Apple Cider works lovely if you’re gluten free, but any other will do for regular diets.
• 2 Inches Ginger
• 1 pod Garlic
• 2 teaspoon Salt
• 2 Tablespoon Turmeric Powder

  (Available Gluten Free if you require.)
• 500 Grams Bombay Ducks

  (Sundried)

Instructions

• 1 Chop the Bombay Ducks (bombil) in to 2 inch pieces.
• 2 Wash the Bombay Ducks in in water or vinegar and set aside.
• 3 Grind the chillies, garlic, ginger, turmeric, salt, and jeera (cumin) together
  with vinegar. (Use apple cider vinegar and GF turmeric powder if you’re on a
  gluten free diet.)
• 4 Add the paste to the Bombil and leave to marinate for a few hours.
• 5 Cook the Bombil in oil on a low flame for 15 minutes.
• 6 Store in airtight jars and distribute to friends and family.  

Nutrition Info