Stuffed Bitter gourd Pickle

Recipe by
Total Time:
5 days
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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  • 8- small gourds, skinned and slit
  • 2 tbsp fennel seeds (saunf)
  • 1/2 tbsp dhania seeds coarsely crushed
  • 1 tbsp mustard seeds coarsely crushed
  • 3 tbsp- chilli powder red
  • 1 tsp- asafoetida
  • 2 tbsp- dried mango powder (amchoor) or 1/2 cup- grated fresh raw mango(salted and sun-dried for a day)
  • 1 tsp- turmeric powder
  • 1/2 tsp- citric acid
  • 1 tsp- garam masala (optional)
  • salt
  • 1 cup -oil

How to Make Stuffed Bitter gourd Pickle

  • Mix 1 tsp. salt and 1/4 tsp. turmeric powder.
  • Rub the gourds with this mixture, keep aside for 1 hour.
  • Add plenty of water to boil.
  • Add citric acid and gourds. Boil for 5-6 mins.
  • Remove gourds, drain and wipe dry.
  • Heat the half oil, in a pan, add crushed seeds, and take off from the fire.
  • Add all other masalas, salt and mango powder or gratings.
  • Cool gourds and masala before stuffing. Press slits to compress.
  • Place gourds in a glass jar.
  • Heat and pour remaining oil over them.
  • Cool, cover and keep aside.
  • Shake lightly once a day, till the gourds are tender and pickled.