Karela chilli pickle

Recipe by
Total Time:
20 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Hot Tomato Sambal, Best Rajasthani Red Garlic Chutney, Easy Punjabi Keri ka Achaar

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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.