Tangy Bittergourd Pickle

Recipe by
Total Time:
30-45 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 g- Bitter Gourd
  • 50 g- Green chillies
  • 100 g- Tamarind
  • Salt to taste
  • 1 tsp - Methi seeds
  • 1 tsp- Cumin seeds
  • 1 tsp - Mustard seeds
  • 1 tsp each- Cumin seeds, Urad dal & Channa dal (need while frying)
  • 250 g- Onions cut into an inch pieces
  • 100 g- Oil
  • Little Hing
  • 1 tsp ground Ginger
  • 50 g- Sugar

How to Make Tangy Bittergourd Pickle

  • Cut bitter gourds into pieces - along with the seeds.
  • Heat some oil and fry methi and cumin seeds.
  • Grind bitter gourd, tamarind, green chillies, methi, cumin and salt.
  • Put oil in pan, splutter mustard seeds, put cumin, urad and channa dal and hing.
  • Put onions and fry till golden brown. After onions turn golden brown, put ginger into oil.
  • Pour the ground paste into the oil, along with the sugar, and fry till dry.
  • Preserve it in a dry bottle.