Karela Pickle

By on September 18, 2011



2 medium bitter gourds, unskinned, sliced into thin rounds

1 tbsp. ginger peeled, julienned

8-10 flakes garlic, 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,  mustard seeds

salt if required later


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