Bitter Gourd Pickle Recipe, How to Make Bitter Gourd Pickle Recipe

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    bitter gourd pickle recipe, how to make bittergourd pickle recipeBy dassana amiton May 27th, 2014 3 Comments

    bitter gourd pickle orkarela pickle recipe this pickle is made very differently than the

    usual method of making pickles.

    if you like bitter gourd or bitter melon you will for sure like this pickle too. the pickle uses

    simple ingredients like fenugreek seeds/methi, mustard seeds, garlic, green chilies, oil

    and is made in vinegar. the pickle is cooked on stove top then stored in a bott le and its

    ready to use. initially the bitter taste of the bitter gourd is dominant in the pickle. butafter keeping the pickle for some days, the bitter taste mellows and become a bit less with

    sour notes from the vinegar taking over.

    i adapted this recipe from a book which only has pickle recipes in hindi. i had got this pickle

    book complimentary many years ago on purchasing dhara mustard oil. the original recipe

    called for white vinegar and sesame oil. but i substituted with apple cider vinegar and

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    mustard oil.

    this karela picklewas liked very much by my parents. in fact i gave away half of the

    pickle to them when they had visited us. the pickle goes very well with simple indian food

    like dal-rice, sambar-rice, curd-rice or rasam-rice or kadhirice combo.

    i dont have many pickle recipes in blog except punjabi mango pickle, green chilli pickle,

    fresh turmeric pickleand sweet and sour mango pickle. i am going to post few more pickle

    recipes soon.

    lets start step by step karela or bitter gourdpickle recipe:1. first rinse the bitter gourd well. if there are bruises on the skin, then you can slightly

    peel of that part. slice the bitter gourd and remove the seeds. chop the bitter gourd.

    sprinkle salt on the chopped bitter gourd and mix well. keep this bitter gourd salt

    mixture aside for 30 minutes. after 30 mins, squeeze the salted bitter gourd and discard

    the juices. rinse once again. drain well and keep aside.

    2. heat the mustard oil till it begins to smoke. add the fenugreek seeds and mustard

    seeds.

    3. once they crackle, add thinly sliced garlic and fry for 10-12 seconds.

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    4. then add slit green chilies and fry for 30 seconds.

    5. add the bitter gourd pieces to the pan.

    6. stir and saute the bitter gourd for 7-8 minutes on a low to medium flame. then add thevinegar and salt.

    http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe5.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe4.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe3.jpg
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    7. bring the pickle mixture to a boil about 3-4 minutes. add red chili powder.

    8. stir and let the mixture cool. the pickle will have some vinegar and is not dry. after

    storing the bitter gourd pickle matures in a few weeks but you can have it straight away

    once cooled. you can also allow it to mature for 2-3 days. in this case too, you can keep

    the pickle in the refrigerator.

    once cooled, transfer the bitter gourd picklein a clean sterilized bottle with a clean non

    reactive spoon. close the jar and keep the pickle in the fridge and serve the bitter gourd

    pickle whenever required. the pickle stays good for 3 months in refrigeration.

    http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe7.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe6a.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/bittergourd-pickle-recipe6.jpg
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    if you are looking for karela recipesthen do check bharwan karela recipe, karela stir fry

    recipeand punjabi karela sabzi recipe.

    karela or bitter gourd pickle recipe below:

    Prep time

    40 mins

    Cook time

    15 mins

    Total time

    55 mins

    bitter gourd pickle recipe - makes 1 small jar

    bitter gourd pickle or karela pickle - an easy and quickbitter gourd pickle cooked on stove top with vinegarand spices.

    Author: dassana

    Recipe type: side

    Cuisine: indian

    Serves: 3-4

    Ingredients (american measuring cupused, 1 cup = 250 ml)

    250 grams karela/bitter gourd/bitter melon1 tsp mustard/rai1 tsp fenugreek seeds/methi seeds

    150 ml (a little more than half cup or about 10 tbspapple cider vinegar or white vinegar -

    60 ml (about cup or 4 tbsp) mustard oil or sesameoil - regular sesame oil and not the asian one

    tsp red chili powder/lal mirch powder8 to 9 garlic/lahsun, thinly sliced5 to 6 green chilies, slit

    salt as required

    Save Print

    http://www.vegrecipesofindia.com/easyrecipe-print/31766-0/http://www.vegrecipesofindia.com/karela-sabzi-recipe-punjabi-karela-sabzi/http://www.vegrecipesofindia.com/karela-sabzi-or-karela-stir-fry/http://www.vegrecipesofindia.com/bharwan-karela-stuffed-bitter-gourd/http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2014/01/karela-pickle.jpg
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    Filed Under: Pickles-Sauces-Dips, Regional Indian Cuisine, Vegan RecipesTagged

    With: Gluten Free

    Comments

    Anithasays

    January 6, 2014 at 12:30 pm

    I am salivating.. this is similar to many kottayam style pickles except mustard oil

    Reply

    dassana amitsaysJanuary 7, 2014 at 5 :33 pm

    thanks anitha for the info. i was not aware of it. mustard oil gives a good taste and

    flavor.

    Instructions

    1. first rinse the bitter gourd well. if there are bruises on the skin, then you canslightly peel of that part. no need to peel the entire bitter gourd.

    2. slice the bitter gourd vertically and remove the seeds. chop the bitter gourd intosmall pieces.

    3. sprinkle salt on the chopped bitter gourd and mix well. keep this bitter gourd salt mixture aside for 30 minutes.

    4. after 30 mins, squeeze the salted bitter gourd and discard the juices. rinse onceagain. drain well and keep aside.

    5. heat the mustard oil till it starts smoking. add mustard seeds, fenugreek seedsand fry till the mustard crackles.

    6. add garlic and fry for 10-12 seconds. then add green chilies and fry for 30

    seconds.7. then add bitter gourd/karela. saute for 7-8 minutes.

    8. add vinegar and salt. stir and bring the pickle mixture to a boil - about 3 to 4minutes

    9. add red chili powder. stir well again. let the mixture cool.10. just cover the pan with a cotton napkin instead of lid as we don't want

    condensation droplets on the lid.

    11. when completely cooled, pour the bitter gourd pickle in a clean sterilized jar.12. close the jar with its lid and keep the bitter gourd pickle in the refrigerator.

    13. serve the bitter gourd or karela pickle with an indian meal like dal-rice, sambar-riceor curd-rice or kadhi-rice.

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    Rate this recipe:

    Reply

    Mallikasays

    January 6, 2014 at 12:00 pm

    Dassana, I am drooling overt this pickle. I love Bittergourd and I love pickles. This is a

    keeper for sure!

    Reply

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