Ingredients

• 300 g - karela
• 100 g - green chillies
• 1/4 tsp - haldi
• 1 tsp - mustard powder
• 1 tsp - mustard seeds
• 1 tblsp - salt
• 5 tblsp -oil
• Juice of 2 limes

How to Make Karela chilli pickle

• Wash the karela, peel the outer skin, wipe & cut into roundels.
• Pat dry with clean cloth.
• Wash, wipe and cut chillies vertically (each into fours).
• Mix karela, chillies, haldi, mustard powder, salt and lime juice.
• Mix well and keep aside.
• Heat oil to smoking point.
• Reduce heat and add mustard seeds till they crackle.
• Remove from fire.
• When the oil becomes cool, pour it over pickle mix, mix thoroughly and bottle.
• Keep the bottle in sun light for 2-3 days.
• Its great with curd rice/ pongal/ upma.
• It stays for 2-3 weeks if kept in fridge.