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Karela chilli pickle Recipe

Karela chilli pickle is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 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:

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


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