| Karele ka achar / bitter gourd pickle – enjoy sour and bitter taste mingled in every bite. |  |
Achar can be made of so many vegetables and karela achar is one of them. Kacha aam is also used in it to neutralize the bitter taste of bitter gourd.
Often kids are not so fond of bitter gourd. The nutrients of karela can be given to them by this way, I am sure your kids will love this. Making achar is a nice way to include it in daily meals.
Karele ka achar can also be made by stuffing prepared spices into karela. I will be sharing stuffed karela achar very soon. As of now, try this recipe and enjoy the spicy and sour bitter gourd pickle.
- Bitter gourd / Karela – 1 Kg
- Ginger / Adrak – 1 cup , grated
- Raw mango / Kaccha Aam / ambi - 1 cup, puried or grated
- Coriander powder / dhaniya powder – 1 tbsp
- Fenugreek seeds / methi dana - 1 tsp
- Fennel seeds / Saunf – 2 tsp
- Red Chili powder / Lal mirch powder – 1 tsp
- Turmeric powder / Haldi powder – 2 tsp
- Vinegar / Sirka – 1 tsp
- Mustard oil / Sarson ka Tel – 250 ml
- Salt for coating karela + to taste
- Peel, wash and cut bitter gourd into round pieces.
- Coat karela well with a good amount of common salt.
- Keep it overnight or for 7 to 8 hrs. Rinse well and let them dry completely.
- In a pan, heat sarson ka tel / mustard oil.
- Add grated ginger to the pan, cook it on medium flame till it turns dark brown.
- Add grated raw mango. Cook for another 5 to 6 minutes on medium flame.
- Add spices. Mix well and cook for 2 to 3 minutes.
- Add salt to taste. Mix well. Remove from gas.
- Let the spices cool down to room temperature.
- Mix karela pieces with masala very well.
- Transfer the pickle to an air tight glass container.
- Keep the achar in sunshine for 9 to 10 days.
- Serve bitter gourd pickle as and when required.
Karela Pickle – Bitter Gourd Pickle Recipe:
Step by step recipe of Karela Achar with photos:
1. Peel,wash and cut bitter gourd into pieces.
2. Coat karela with a good amount of common salt. Keep it overnight or for 7 to 8 hrs. Rinse well and let them dry completely.
3. In a pan, heat sarson ka tel / mustard oil.
4. Add grated ginger to the pan, cook it on medium flame till it turns dark brown.
5. Add grated raw mango. Cook for another 5 to 6 minutes on medium flame.
6. Add turmeric powder, red chili powder, fennel seeds, a pinch of asafoetida, fenugreek seeds, coriander powder. Mix well and cook for 2 to 3 minutes.
7. Add salt to taste. Mix well and turn off the gas.
8. Let the spices mixture cool down to room temperature. Then mix the karela pieces with masala very well.
9. Transfer the pickle to an air tight glass container and keep it in sunshine for 9 to 10 days.
10. Tasty and healthy bitter gourd pickle is ready to serve.
