Go Back
+ servings
tindora pickle
Print Recipe
5 from 1 vote

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)