Ash Gourd Pickle | White Melon Pickle Recipe | Petha Pickle | White Melon Pickle | How to Make Ash Gourd Pickle| Bitter Gourd Pickle | Bitter Gourd Pickle Recipe |

 

Ash Gourd Pickle | White Melon Pickle Recipe | Petha Pickle | White Melon Pickle | How to Make Ash Gourd Pickle| Bitter Gourd Pickle | Bitter Gourd Pickle Recipe | Here is an easy and authentic recipe for Petha Pickle (Ash Gourd/Winter Melon Pickle):

Ingredients

500g Petha (Ash Gourd/Winter Melon)

2 tbsp Salt (or to taste)

1 tbsp Turmeric powder

1 tbsp Red chili powder

2 tbsp Mustard seeds (Rai) – coarsely ground

1 tbsp Fenugreek seeds (Methi) – coarsely ground

1 tbsp Fennel seeds (Saunf) – coarsely ground

1 tsp Nigella seeds (Kalonji)

1/2 tsp Asafoetida (Hing)

1 cup Mustard oil (or as needed)

2-3 tbsp Lemon juice (Optional, for tanginess)

Homemade Ash Gourd Pickle Recipe

Instructions:

Prepare the Petha:

Peel the Petha and remove the seeds.

Cut it into small pieces or thin slices.

Spread the pieces on a clean cloth and dry them in the sun for 4-6 hours, or until the moisture in the pieces has reduced slightly (but they are not completely dried out).

Salt and Turmeric:

Place the Petha pieces in a large bowl.

Add the salt and turmeric to it. Mix well and let it sit for 2-3 hours. This helps to release the excess water from the Petha.

Strain and discard any water that has accumulated.

Roast and Grind the Spices:

Lightly roast the mustard seeds, fenugreek seeds, and fennel seeds. Let them cool down, then grind them coarsely.

Assemble the Pickle:

In a mixing bowl, combine the Petha pieces, red chili powder, ground spices, nigella seeds, and asafoetida.

Heat the mustard oil until it begins to smoke. Let it cool down slightly.

Pour the hot oil over the Petha and spices. Mix thoroughly.

If you prefer a tangier taste, add the lemon juice.

Making the Pickle:

Transfer the mixture into a clean, dry glass jar.

Place the jar in direct sunlight for 3–5 days, stirring it once daily to ensure the spices and oil coat all the pieces thoroughly.

The pickle is ready to eat in about a week and remains fresh for several months.

Tips:

Always use dry utensils and jars when preparing the pickle.

You may adjust the quantities of chili and salt according to your personal preference.

To preserve the pickle for an extended period, ensure there is enough oil to keep the contents completely submerged. Enjoy your Petha pickle with parathas, dal-chawal (lentils and rice), or simply as a delicious side dish!