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Karela Pickle Recipe

Karela Pickle is a popular Indian Pickles and Chutneys
Author :
On :
Tuesday, 11 April, 2017
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
1 bottle
Rated 5 based on 100 votes


  • Karela - 250 g
  • Medium Red Chillies - 8
  • Urad Dal - 2 tsp
  • Channa dal - 2 tsp
  • Jeera - 1 tsp
  • Dhania seeds - 1 tsp
  • Thick Tamarind pulp - 1 tbsp
  • Til oil - 120 ml
  • Garlic - 10 Cloves
  • Methi seeds - a big pinch
  • Hing - a pinch
  • Curry leaves - 15
  • Jaggery powder - 1 tbsp
  • Salt
  • How to Make Karela Pickle:

    1. Dry fry the dals, methi seeds, dhania seeds, jeera and red chillies (adding one by one in that order) till you get a nice aroma.
    2. Remove this on to a plate to cool, grind it into a coarse powder in mixie and keep it aside.
    3. Next wash and wipe karela dry and cut into pieces (along with seeds).
    4. Heat 3 tsp of oil and fry karela for 2-3 minutes so that it becomes a bit dry.
    5. Cool fried karela and grind it with garlic and salt to a coarse paste.
    6. Heat a heavy bottom pan with the remaining oil to smoking point, reduce flame, add curry leaves and hing and stir.
    7. Add ground paste of karela and tamarind pulp, mix well and let it simmer for 3-4 minutes.
    8. Now add powdered masala and let it cook for 2-3 minutes or till the oil floats.
    9. Add jaggery powder, mix well and remove the pan after a few seconds.
    10. Cool and preserve in a bottle.
    11. This pickle can be served with rice (and ghee), dosa or idli.
    12. It can be preserved in fridge and used for 10 to 15 days.


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