Special Karela Pickle

Recipe by
Total Time:
6 days
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 2 - medium bitter gourds, unskinned, sliced into thin rounds
  • 1 tbsp - ginger peeled, julienned
  • 8-10 garlic cloves, peeled
  • 10 - green chillies, chopped
  • 1/2 cup - lemon juice or white vinegar
  • 1 tbsp - salt
  • 1 tbsp - grated jaggery
  • 1 tbsp - oil
  • Mix together:
  • 2 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - asafoetida powder
  • 1/2 tsp - (total) mixed crushed fenugreek seeds, aniseeds,
  • cumin seeds, mustard seeds
  • salt if required later

How to Make Special Karela Pickle

  • Mix gourd slices, ginger, garlic, chillies, lemon juice and salt.
  • Put in a sterile airtight jar, with non-metallic lid.
  • Shake well and keep aside. Shake twice a day for 2-3 days.
  • Drain out all water in a dry colander.
  • Spread out the veggies on a clean kitchen cloth to air for 2-3 hours.
  • Take veggies in a large bowl.
  • Sprinkle masala mixture, jaggery, mix well.
  • Heat oil till smoking in a small pan.
  • Add a pinch or two of asafoetida, keep aside till almost cooled.
  • Add to the mixture, stir and mix well.
  • Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.

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