Karela Pickle | Bitter Gourd Pickle
Bitter Gourd Pickle- a tangy spicy delicious pickle made with sliced bitter gourd, raw mango and spices.
Servings: 10 person
Calories: 152kcal
Ingredients
- 3 medium Bitter Gourd / Karela
- 1 Raw Mango / Kachcha Aam
- 2 tbsp Mustard Seeds / Rai *
- 1.5 tbsp Fennel Seeds / Saunf
- 15 tsp Fenugreek Seeds / Methidana
- 1.5 tbsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1 tsp White Vinegar / Sirka
- 1/2 cup Mustard Oil / Sarso ka tel
Instructions
- Wash and peel the karela (peeling skin is totally optional )
- Chop karela into roundels or cubes as per your preference and apply slat on the pieces a. cover and keep aside for an hour .
- Squeeze the bitter water released by the slices and then wash them twice in enough water.
- Boil enough water in a pan and add 1/2 tsp turmeric in it and then add the slices in the boiling water and cook till 80% done.
- Drain the slices from the water and spread on a plate to cool down completely.
- Grate the raw mango and dry roast the whole spices- mustard, fennel, and fenugreek seeds. Now coarsly crush the roasted spices .
- Heat oil and let it come to room temperature .
- Take a big bowl and add the boiled bitter gourd slices in it and mix all the spices, grated raw mango and vinegar in it , mix everything very well and then add the oil in it and mix well.
- Fill the pickle in a glass jar, cover with a muslin cloth and keep in sunlight for 3-4 days so it mature and absorb the flavours well.
- Make sure to cover the pickle with oil to preserve it well else keep refrigerated after a week.
- The pickle will be ready to eat after 10 days, enjoy with paratha, roti or daal chawal.
Nutrition
Calories: 152kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 27mg | Potassium: 226mg | Fiber: 4g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 3mg