6/23/14 bitter gourd pickle recipe, how to make bitter gourd pickle recipe

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bitter gourd pickle recipe, how to make bitter
gourd pickle recipe
By dassana amit on May 27th, 2014 3 Comments
bitter gourd pickle or karela pickle recipe this pickle is made very differently than the
usual method of making pickles.
if you like bitter gourd or bitter melon you will for sure like this pickle too. the pickle uses
simple ingredients like fenugreek seeds/methi, mustard seeds, garlic, green chilies, oil
and is made in vinegar. the pickle is cooked on stove top then stored in a bottle and its
ready to use. initially the bitter taste of the bitter gourd is dominant in the pickle. but
after keeping the pickle for some days, the bitter taste mellows and become a bit less with
sour notes from the vinegar taking over.
i adapted this recipe from a book which only has pickle recipes in hindi. i had got this pickle
book complimentary many years ago on purchasing dhara mustard oil. the original recipe
called for white vinegar and sesame oil. but i substituted with apple cider vinegar and

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mustard oil.
this karela pickle was liked very much by my parents. in fact i gave away half of the
pickle to them when they had visited us. the pickle goes very well with simple indian food
like dal-rice, sambar-rice, curd-rice or rasam-rice or kadhi rice combo.
i dont have many pickle recipes in blog except punjabi mango pickle, green chilli pickle,
fresh turmeric pickle and sweet and sour mango pickle. i am going to post few more pickle
recipes soon.
lets start step by step karela or bitter gourd
pickle recipe:
1. first rinse the bitter gourd well. if there are bruises on the skin, then you can slightly
peel of that part. slice the bitter gourd and remove the seeds. chop the bitter gourd.
sprinkle salt on the chopped bitter gourd and mix well. keep this bitter gourd salt
mixture aside for 30 minutes. after 30 mins, squeeze the salted bitter gourd and discard
the juices. rinse once again. drain well and keep aside.
2. heat the mustard oil till it begins to smoke. add the fenugreek seeds and mustard
seeds.
3. once they crackle, add thinly sliced garlic and fry for 10-12 seconds.
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4. then add slit green chilies and fry for 30 seconds.
5. add the bitter gourd pieces to the pan.
6. stir and saute the bitter gourd for 7-8 minutes on a low to medium flame. then add the
vinegar and salt.
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7. bring the pickle mixture to a boil about 3-4 minutes. add red chili powder.
8. stir and let the mixture cool. the pickle will have some vinegar and is not dry. after
storing the bitter gourd pickle matures in a few weeks but you can have it straight away
once cooled. you can also allow it to mature for 2-3 days. in this case too, you can keep
the pickle in the refrigerator.
once cooled, transfer the bitter gourd pickle in a clean sterilized bottle with a clean non
reactive spoon. close the jar and keep the pickle in the fridge and serve the bitter gourd
pickle whenever required. the pickle stays good for 3 months in refrigeration.
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if you are looking for karela recipes then do check bharwan karela recipe, karela stir fry
recipe and punjabi karela sabzi recipe.
karela or bitter gourd pickle recipe below:
Prep time
40 mins
Cook time
15 mins
Total time
55 mins

bitter gourd pickle recipe - makes 1 small jar


bitter gourd pickle or karela pickle - an easy and quick
bitter gourd pickle cooked on stove top with vinegar
and spices.
Author: dassana
Recipe type: side
Cuisine: indian
Serves: 3-4
Ingredients (american measuring cup
used, 1 cup = 250 ml)
250 grams karela/bitter gourd/bitter melon
1 tsp mustard/rai
1 tsp fenugreek seeds/methi seeds
150 ml (a little more than half cup or about 10 tbsp
apple cider vinegar or white vinegar -
60 ml (about cup or 4 tbsp) mustard oil or sesame
oil - regular sesame oil and not the asian one
tsp red chili powder/lal mirch powder
8 to 9 garlic/lahsun, thinly sliced
5 to 6 green chilies, slit
salt as required
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Related Recipes
Filed Under: Pickles-Sauces-Dips, Regional Indian Cuisine, Vegan Recipes Tagged
With: Gluten Free
Comments
Anitha says
January 6, 2014 at 12:30 pm
I am salivating.. this is similar to many kottayam style pickles except mustard oil
Reply
dassana amit says
January 7, 2014 at 5:33 pm
thanks anitha for the info. i was not aware of it. mustard oil gives a good taste and
flavor.
Instructions
1. first rinse the bitter gourd well. if there are bruises on the skin, then you can
slightly peel of that part. no need to peel the entire bitter gourd.
2. slice the bitter gourd vertically and remove the seeds. chop the bitter gourd into
small pieces.
3. sprinkle salt on the chopped bitter gourd and mix well. keep this bitter gourd
salt mixture aside for 30 minutes.
4. after 30 mins, squeeze the salted bitter gourd and discard the juices. rinse once
again. drain well and keep aside.
5. heat the mustard oil till it starts smoking. add mustard seeds, fenugreek seeds
and fry till the mustard crackles.
6. add garlic and fry for 10-12 seconds. then add green chilies and fry for 30
seconds.
7. then add bitter gourd/karela. saute for 7-8 minutes.
8. add vinegar and salt. stir and bring the pickle mixture to a boil - about 3 to 4
minutes
9. add red chili powder. stir well again. let the mixture cool.
10. just cover the pan with a cotton napkin instead of lid as we don't want
condensation droplets on the lid.
11. when completely cooled, pour the bitter gourd pickle in a clean sterilized jar.
12. close the jar with its lid and keep the bitter gourd pickle in the refrigerator.
13. serve the bitter gourd or karela pickle with an indian meal like dal-rice, sambar-rice
or curd-rice or kadhi-rice.
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Rate this recipe:
Reply
Mallika says
January 6, 2014 at 12:00 pm
Dassana, I am drooling overt this pickle. I love Bittergourd and I love pickles. This is a
keeper for sure!
Reply
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