Karela chilli pickle

Recipe by
Total Time:
20 minutes
Serves: 6
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 Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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.