Bitter Gourd Pickle

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1/4 kg - bitter gourd (small variety)
  • 2 tbsp - Sauf (aniseed)
  • 2 tbsp - red chilli powder
  • 1 tsp - asafoetida
  • salt to taste
  • 1 tbsp - turmeric powder
  • 2 tbsp - dried mango powder (Amchoor)
  • 1/4 tsp - citric acid
  • 1/4 Garam Masala
  • 1 tbsp - coarsely crushed coriander seeds
  • 2 tbsp - coarsely crushed mustard seeds
  • 250 gm - oil

How to Make Bitter Gourd Pickle

  • Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2 hour. Put them in boiling water with the citric acid. Boil for 5-7 minutes.
  • Remove from water and wipe dry. Heat half the oil, add asafoetida, Sauf, coriander seeds. Remove from fire.
  • Add all the Masalas and mix well.
  • Cool and fill in the gourds. Tie them up securely with string.
  • Arrange them in a glass or pickle jar. Heat remaining oil a little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.
  • Allow to tenderise for 3-4 days more. Remove string before serving.