Dry Bombay Duck Pickle / Sukha Bomblache Lonche / Bombil Pickle

Bombay Duck Pickle


10 – 12 Dry Bombay Ducks

160ml of oil

3 medium onions finely chopped

5 cloves of garlic sliced

½ inch ginger thinly sliced

1½  – 2 teaspoon sugar

2 tablespoon vinegar

Salt to taste

Bombil Pickle

Ingredients to grind:

15 -16 Kashmiri chilies

15 – 16 cloves of garlic (small Indian once)

1” inch ginger

¼ teaspoon turmeric powder

½ teaspoon cumin (Heap full)

1” inch cinnamon stick

18 – 20 peppercorns

11 – 12 cloves

¾ cup of vinegar



For cleaning the Bombay duck:

½ cup vinegar



1. Clean and cut the bombil into 1 ½ inch pieces.

2. Now wash the bombil in the vinegar and set aside (for 15 minutes).

3. Inspect the bombil after dipping in vinegar if it needs further cleaning.





*** If you want you could fry the bombil pieces in little oil for 2 minutes ( one min each side)


1. In a kadai / deep pan fry the sliced garlic and ginger in oil.


2. Once the garlic started turning brown add the finely chopped onion.

3. Sauté the onions till they turn translucent.


4. Now add the ground masala and cook for 2 minutes.


5. To this add sugar and a generous pinch of salt and cook till the oil separate (about 4 minutes).



6. Add the Bombay ducks pieces to the pickle masala and mix well.


7. At this stage add 2 tablespoon of vinegar.


8. Cook for about 12 -15 minutes and switch of the gas / flame.


9. Check salt to taste.

10. Set aside to cool


11. Put your Bombay duck pickle into a glass / ceramic jar and store it at room temperature for a week to mature.

12. Use as required.

Bomblache Lonchey

Enjoy life, it’s delicious.



* If you need more oil to pour on top of the pickle after bottling, then just heat 30-45 ml (more if required) of oil and cool it before using ( while heating this oil add 1 teaspoon of pickle masala to add flavor to the oil).


7 Comments Add yours

  1. Mrs.Elizabeth D'souza says:

    Delicious recipe n tried d dry Bbay duck pickle. It’s fantastic n thanks.


    1. Duniz fernandes says:

      For a long time I was on the look out for this recipe.thanks Alex Fernandes


      1. alvesnaaron says:

        You’re welcome


  2. Absolutely great, love the boomla taste. Where do you get dry Bombay ducks from?

    Liked by 1 person

    1. alvesnaaron says:

      I got my stock from marol.


  3. Very nice. Sharing to my Parsi Cuisine group on facebook. Keep it up!


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