Tindora Pickle

Recipe by
Total Time:
3 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Pickled 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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  • Tindora - 1/4 lb
  • Chilli powder - 1.5 tsp
  • Mustard powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Salt to taste
  • Garlic - 6 flakes
  • Sesame oil

How to Make Tindora Pickle

  • Wash, clean, wipe dry tindora and cut them into 4 pieces length wise and then cut them into half.
  • Now add the chilli powder, mustard powder, fenugreek powder, salt, garlic and oil to the pieces. Pour oil so that the pieces are fully submerged in oil.
  • Mix it well with a spatula and leave it undisturbed for three days.
  • After three days open check for salt.