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Chutney pickle jam recipes

Karela Pickle Recipe

करेला अचार बनाने का तरीका – बिना आम या अमचूर के | Karela Pickle Recipe | Bitter Gourd pickle recipe

 

Karela pickle preparation requires general spices available in every Indian household. The pickle goes well with any type of food like parathas, rice-dal, curry-rice, pulao, etc. If you like karela, then I’m sure you will love this pickle.

Follow the steps below along with the images to prepare the karela pickle.

Directions:

1. Take 250 grams of karela and slice them into 1/2 cm width circles.

2. Add 1 tsp of salt to the slices and leave them for 1 hour.

3. Transfer the karela slices to a sieve after an hour and leave them in it for 5 minutes.

4. Lay a cloth on a tray, place the karela slices on it, and dry it under the sun or fan for 1 hr or 2hrs, respectively.

5. Dry roast 4 tbsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, and 1 tsp carom seeds over low-medium flame.

6. Add 3 tbsp yellow mustard seeds, 1-pinch hing, 15-20 black pepper, and roast lightly for a minute or two.

7. Once the spices cool down, coarsely ground them in a mixer blender.

8. Heat 1/2 cup mustard oil till you see smoke coming to get rid of the oil’s bitterness.

9. Mix 1 tsp turmeric powder, karela slices, ground masala, 1 tbsp Kashmiri red chili, 1 tsp salt, 1 tsp black salt, 1/2 tsp Kalonji to oil once cools.

10. Transfer the pickle to a bowl and mix 2-lemons extract, 2 tbsp of vinegar in it.

11. Cover and keep the pickle under the sun for 3-days.

12. After 3-days store the pickle in any glass container and enjoy it for a year.


Karela Pickle Recipe
Author: 
Recipe type: Pickle Recipe
Cuisine: Indian
 
Karela pickle preparation requires general spices available in every Indian household.
Ingredients
  • Bottle Gourd - 250 gms
  • Salt - 2 tsp
  • Fennel Seeds - 4 tbsp
  • Fenugreek Seeds - 1 tsp
  • Cumin Seeds - 1 tsp
  • Carom Seeds - 1 tsp
  • Yellow Mustard Seeds - 3 tbsp
  • Asafoetida - 1 pinch
  • Black Pepper - 15-20
  • Mustard Oil - ¾ Cup (150 ml)
  • Turmeric Powder - 1 tsp
  • Kashmiri Red Chilli Powder - 1 tbsp
  • Black Salt - 1 tsp
  • Balck Cumin Seeds - 1/ 2 tsp
  • Lemon Juice - 2
  • Vinegar - 2 tbsp
Instructions
  1. Take 250 grams of karela and slice them into ½ cm width circles.
  2. Add 1 tsp of salt to the slices and leave them for 1 hour.
  3. Transfer the karela slices to a sieve after an hour and leave them in it for 5 minutes.
  4. Lay a cloth on a tray, place the karela slices on it, and dry it under the sun or fan for 1 hr or 2hrs, respectively.
  5. Dry roast 4 tbsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, and 1 tsp carom seeds over low-medium flame.
  6. Add 3 tbsp yellow mustard seeds, 1-pinch hing, 15-20 black pepper, and roast lightly for a minute or two.
  7. Once the spices cool down, coarsely ground them in a mixer blender.
  8. Heat ½ cup mustard oil till you see smoke coming to get rid of the oil's bitterness.
  9. Mix 1 tsp turmeric powder, karela slices, ground masala, 1 tbsp Kashmiri red chili, 1 tsp salt, 1 tsp black salt, ½ tsp Kalonji to oil once cools.
  10. Transfer the pickle to a bowl and mix 2-lemons extract, 2 tbsp of vinegar in it.
  11. Cover and keep the pickle under the sun for 3-days.
  12. After 3-days store the pickle in any glass container and enjoy it for a year.

 

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