Bitter Gourd Pickle Recipe | How to Make Bitter Gourd Pickle | Homemade Bitter Gourd Pickle | Bitter Gourd Pickle Recipe at Home | Easy Recipe of Bitter Gourd Pickle | Bitter Gourd Pickle Recipe Best | How to Make Pickled Bitter Gourd |

 

Bitter Gourd Pickle Recipe | How to Make Bitter Gourd Pickle | Homemade Bitter Gourd Pickle | Bitter Gourd Pickle Recipe at Home | Easy Recipe of Bitter Gourd Pickle | Bitter Gourd Pickle Recipe Best | How to Make Pickled Bitter Gourd | Here is a classic recipe for bitter gourd pickle (Karela ka Achar) in the North Indian style:

Ingredients:

500g Bitter Gourd (Karela)

2–3 tablespoons Salt (to remove bitterness)

1 tablespoon Mustard seeds (Rai)

1 tablespoon Fennel seeds (Saunf)

1 tablespoon Fenugreek seeds (Methi)

1 tablespoon Nigella seeds (Kalonji)

1 tablespoon Red chili powder

1/2 tablespoon Turmeric powder

1 tablespoon Coriander powder

1/2 tablespoon Amchur (Dry mango powder) or Lemon juice

1/2 cup Mustard oil (or as required)

1/2 teaspoon Asafoetida (Hing)

2–3 tablespoons Vinegar

Salt to taste

Homemade Bitter Gourd Pickle Recipe

Instructions:

Prepare the Bitter Gourd:

Wash the bitter gourds thoroughly. Cut each bitter gourd into thin slices or small pieces (remove the seeds if desired).

Sprinkle 2–3 tablespoons of salt over the pieces, mix well, and let them sit for 2–3 hours. This helps draw out the bitterness from the bitter gourd.

After 2–3 hours, gently squeeze the bitter gourd pieces to remove the excess water and bitterness. Wash them thoroughly and wipe them dry with a cloth.

Dry the Bitter Gourd:

Spread the bitter gourd pieces out on a towel and let them air-dry for 2–3 hours, or dry them in direct sunlight for 1 hour, to ensure there is no moisture remaining on their surface.

Roast the Spices:

Dry roast the mustard, fennel, fenugreek, and nigella seeds for 1–2 minutes, or until they become aromatic. Once cooled, coarsely crush them (using a mortar and pestle or a blender).

Mix the Spices:

In a bowl, combine the roasted spice mixture with the red chili powder, turmeric, coriander powder, amchur, and salt.

Combine the Bitter Gourd and Spices:

In a large bowl, mix the bitter gourd pieces with the spice blend. Add the vinegar and toss well.

Temper the Pickle:

Heat mustard oil in a pan until it begins to smoke. Allow it to cool slightly, then add the asafoetida (hing).

Pour this tempered oil over the mixture of bitter gourd and spices. Mix thoroughly.

Allow the Pickle to Mature:

Transfer the pickle into a clean, dry glass jar. Pack it down firmly. Let it mature at room temperature for 2–3 days; shake the jar daily to ensure the ingredients are well mixed. For the best flavor, allow it to sit for a full week.

Storage Instructions:

Refrigerate to keep it fresh for an extended period. Always use a dry spoon when handling.

Serving Suggestions:

Enjoy the bitter gourd pickle with parathas, dal-chawal (lentils and rice), or serve it as a zesty side dish alongside any meal!

If you would like to make a Gujarati-style or slightly sweeter version of this pickle, please let me know!