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Tindora Pickle Recipe, How To Make Ivy gourd Pickle +Video

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Tindora pickle- A spicy and tangy Ivy Gourd pickle

Tindora Pickle- I love making pickles so I often try and  make  fresh  and new variety of pickles.I rarely buy ready made pickles because of their high salt content and preservatives.
Tindora/ Tindli/ Kudru  is the favorite vegetable in my family and is always on the grocery shopping list :). This time I brought some extra Tindora so I ended up trying to make a tindora pickle out of them which turned out to be very delicious and an instant hit. This kundru pickle is very easy to make and stay well for at least 6 months at room temperature.
We all loved the taste, the color, and the crispiness of the Tindora pickle and I will keep making this pickle more often. If you love this vegetable you will surely love this Tindora pickle
Do try these delicious pickle recipes-

tindora pickle

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tindora pickle
Print Recipe
5 from 2 votes

Tindora pickle

TINDORA PICKLE- A SPICY AND TANGY IVY GOURD PICKLE
Prep Time20 mins
Course: Main Course, Pickles/Achar, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: ivy gourd, pickle, tindora
Servings: 2 bowl
Author: Anjana Chaturvedi

Ingredients

  • 450 gm Tindora/ Ivy gourd
  • 3 tbsp white vinegar
  • 3/4 cup Mustard oil
  • 1 tbsp Red chili powder
  • 1 tsp Turmeric/ haldi
  • 1/4 tsp Asafoetida/ hing
  • 1 tbsp Mustard powder
  • 1 tbsp Fennel seeds/ saunf crushed
  • 2 tbsp Ready pickle masala
  • 1 tbsp Salt

Instructions

  • Wash tindora and wipe well with a cloth napkin.
  • Trim the ends and make thin slices(approx 6-8 slices from one tindora)
  • Add salt and vinegar in the slices, mix and keep covered for 6 hours or over night.
  • Heat oil and add asafoetida, switch off the flame and let it cool down completely.
  • Add all the spices in the tindora and mix well.
  • Now add oil and keep covered for 3 days. Keep mixing every once in a while.
  • Enjoy after 3 days.

Notes

NOTE-
1- If you plan to make this pickle in a large batch then either make it with excess oil so that it is covered with oil or keep refrigerated after a week.
2-You can use any refined vegetable oil instead of mustard oil..
3-If you do not have pickle masala-add 1tsp crushed fenugreek seeds and 1 and 1/2 tbsp of each- salt, mustard powder, chilli powder and crushed fennel seeds (instead of 1 tbsp)
 

Comments

  1. Mohini says

    5 stars
    Thanks for your yummy recipe
    I wanted to know if it Is ok to use slightly ripened ( that have turned reddish ) kundru for the pickle ?

  2. Maayeka says

    @Dear Sudha-yes you can also substitute vinegar with lemon juice.or just cover the pickle with oil or refrigerate it after some time.

  3. Sudha says

    Dear Aunty,

    We are not sure if vinegar is sattvik, and hence avoid eating it. What can I substitute vinegar in pickles? Does lemon juice work ok?
    Thanks for sharing such amazing recipes. Looks like this is all one would ever need :).
    -Sudha.

  4. Molly Kumar says

    Dear Anjana Aunty,

    So glad I came across your blog.
    I'm a food blogger like you and my roots are from UP too 🙂
    I've been living in USA for many yrs now and do MISS Ma ke haath ka khana all the time & I can so imagine the telephone between u n ur daughter 🙂
    Love this pickle recipe, would definitely try them soon.
    You may visit my blog:
    http://easycookinwithmolly.blogspot.com

    Regards,
    Molly

  15. Purabi Naha says

    I love all the dishes in your blog. Tindora is a great veggie and I love it in any form! What an awesome pickle…never had this before!

  25. Maayeka says

    @ Radhika-It will easily stay good for minimum 6 weeks in the refrigerator, my pickle jar is in the kitchen from 10 days and is still very fresh even in the hot Dubai weather:)

  27. Radhika says

    This looks so delicious but even if refrigerated how long will this keep. any idea.