Bitter Gourd (Pavakka) Pickle

Recipe by
Total Time:
50 mins
Serves: 7
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Pavakka – 1300 grams
  • Green Chilli – 20 nos
  • Chilli Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Shallots (Chuvannulli)– 200 gms
  • Ginger – 50 gms
  • Garlic – 50 gms
  • Curry Leaves – 10 sprigs
  • Oil – 12 tbsp
  • Mustard Seeds – 1 tbsp
  • Fenugreek Seeds – 1 tsp
  • Vinegar – 90 ml
  • Salt – to taste

How to Make Bitter Gourd (Pavakka) Pickle

  • Clean and cut Pavakka into 2×1/2 inch strips. When cleaning, look for black marks; gouge out the seeds.
  • Finely slice Shallots.Chop Ginger and Garlic finely.
  • Cut the Green Chillies lengthwise.
  • Clean, sterilise and dry one glass bottle with 500 grams capacity.
  • Stage One
  • Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-stick deep bottomed pan an cook uncovered on high flame for 15 mins.; till all Water starts leaving.
  • Now lower the flame cook uncovered, till all Water dries-up.
  • As Water is the biggest enemy of Pickles this step is a must:
  • Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
  • On a baking tray, spread the Pavakka strips and allow to dry for 35 minutes, stirring occasionally. (Increase the time as per requirement) The end result should not be like dried strips.
  • If you are living in hot countries like Asia and Africa, you could leave it in the Sun for about 10 hours or more.
  • Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more depending upon the size of the pan you use. Fry on low flame till crisp. Add more Oil if required.
  • Stage Two: Preparing the Masala
  • Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
  • Add Fenugreek seeds and Curry Leaves sauté for a minute.
  • Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden brown(about 10 mins on low flame)
  • Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
  • Stage Three: Packing
  • Mix Stage 1 and 2.
  • Add Vinegar, mix well.
  • Pack in the sterilized, glass bottle, label and store.