India > Pickle > Vegetable Pickles

Karela Pickle Recipe

Ingredients with Measurements:
- 1 kg bitter gourd (karela)
- 1 cup mustard oil
- 1 cup vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds

Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Glass jars with lids

Step-by-step instructions:

1. Wash the bitter gourd and pat dry. Cut them into thin slices and remove the seeds.

2. In a large mixing bowl, add the bitter gourd slices and sprinkle salt over them. Mix well and let it sit for 30 minutes.

3. After 30 minutes, rinse the bitter gourd slices with water and pat dry.

4. In a pan, heat mustard oil and add cumin seeds, fennel seeds, and mustard seeds. Fry them for a minute.

5. Add the bitter gourd slices to the pan and fry them until they turn golden brown.

6. In a separate bowl, mix together vinegar, sugar, red chili powder, and turmeric powder.

7. Add the mixture to the pan with the bitter gourd slices and mix well.

8. Cook the mixture for 5-7 minutes or until the liquid has reduced and thickened.

9. Let the pickle cool down and transfer it to glass jars with lids.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 2-3 jars of pickle

Nutritional information:
Calories: 120 per serving
Fat: 5g
Carbohydrates: 15g
Protein: 2g

Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Sugar can be substituted with jaggery or honey.
- Red chili powder can be substituted with paprika or cayenne pepper.

Variations:
- Add chopped garlic and ginger for extra flavor.
- Add chopped onions for a sweeter taste.
- Add chopped green chilies for a spicier taste.

Tips and tricks:
- Use fresh and firm bitter gourd for the best results.
- Make sure to remove all the seeds from the bitter gourd slices.
- Let the bitter gourd slices sit with salt for 30 minutes to remove any bitterness.
- Store the pickle in a cool and dry place.

Storage instructions:
Store the pickle in a cool and dry place for up to 6 months.

Reheating instructions:
The pickle can be served cold or at room temperature.

Presentation ideas:
Serve the pickle in a small bowl or on a plate with other Indian dishes.

Garnishes:
Garnish with fresh coriander leaves or chopped green chilies.

Pairings:
Serve with rice, roti, or any Indian bread.

Suggested side dishes:
Serve with dal, raita, or any other Indian side dish.

Troubleshooting advice:
- If the pickle is too salty, rinse the bitter gourd slices with water again.
- If the pickle is too sweet, reduce the amount of sugar in the recipe.

Food safety advice:
Make sure to use clean utensils and glass jars for storing the pickle.

Food history:
Karela pickle is a popular Indian pickle made with bitter gourd. It is a traditional recipe that has been passed down for generations.

Flavor profiles:
The pickle has a sweet and sour taste with a hint of bitterness from the bitter gourd.

Serving suggestions:
Serve the pickle as a condiment with any Indian meal.

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Region: Indian

Taste: Sour, Tangy, Spicy, Bitter, Aromatic