Karela Pickle

Recipe by
Total Time:
1 hour
Serves:1 bottle
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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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  • 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

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