It’s a typical false impression that something bitter won’t be liked by the palate, ever! However in terms of Bitter Gourd or Bitter Melon (Karela in Hindi), it’s completely a special ball recreation. Similar to this superior Bitter Gourd Pickle which may actually blow your thoughts. You must also do this Karela Pickle as a result of it’s made in a really completely different manner as in comparison with the common Indian pickles.
About Bitter Gourd Pickle
For those who like bitter gourd/bitter melon/bitter apple, you’ll love this pickle. I’d wish to assume that even if you happen to don’t, this Karela Pickle will provide help to change that outlook in direction of this actually marvelous vegetable. Additionally, strive these yum Bitter Gourd Curry and Stuffed Bitter Gourd recipes.
I tailored this Bitter Gourd Pickle recipe from a Hindi cookbook which solely options pickle recipes. This e book got here as a complimentary reward a few years in the past, with the bottle of Dhara Mustard Oil that I bought from the market.
Although the unique recipe referred to as for using sesame oil and vinegar. I substituted each these with mustard oil and apple cider vinegar. You may additional use sunflower oil rather than the mustard oil.
You should additionally remember to prep the bitter gourd nicely earlier than utilizing it for pickling. Wash, slice and take away the seeds.
Chop, sprinkle salt on high, combine nicely and maintain it for about half-hour. Then, squeeze the salted bitter melon slices, discard the juices and rinse as soon as once more. Drain nicely and use.
My mother and father love this Karela Pickle, and so do I. So, every time they go to us, I all the time give them some jars crammed with this distinctive pickle.
Why this recipe works
This Karela Pickle additionally makes use of different easy and primary components like fenugreek seeds, mustard seeds, inexperienced chilies and garlic, that are quite common in nearly any and each Indian kitchen. You may cook dinner this pickle on the range high after which retailer it in a bottle.
Initially, the bitter style of the karela is kind of dominant within the pickle. However when this Bitter Gourd Pickle is saved for some days, this distinguished bitterness mellows and lessens because the bitter notes of the vinegar take over.
And don’t assume a lot about consuming this Karela Pickle and what to pair it with. It goes amazingly nicely with any common Indian rice meals – rasam-rice, curd rice, sambar-rice, dal-rice, kadhi-rice, and many others. And in any other case too.
Step-by-Step Information
The best way to make Bitter Gourd Pickle
1. Firstly, rinse 250 grams bitter gourd nicely. If there are bruises on the pores and skin, then you may barely peel off that half.
Slice the bitter gourd into two halves vertically, and take away the seeds. Chop the bitter gourd in small chunk measurement items.
Sprinkle salt on the chopped bitter gourd and blend nicely. Preserve this bitter gourd-salt combination apart for half-hour.
After half-hour, squeeze the salted bitter gourd and discard the juices. Rinse as soon as once more with water. Drain nicely and maintain apart.
2. Warmth ¼ cup or 4 tablespoons mustard oil until it begins to smoke on medium-low to medium warmth. Add 1 teaspoon fenugreek seeds and 1 teaspoon mustard seeds.
3. As soon as the seeds crackle, add 8 to 9 thinly sliced garlic cloves and fry for 10 to 12 seconds.
4. Then, add 5 to six slit inexperienced chilies and fry for 30 seconds.
5. Add the bitter gourd items to the pan.
6. Stir and sauté the bitter gourd for 7 to eight minutes on low to medium warmth. Then, add 150 ml apple cider vinegar or white vinegar and salt as required.
7. Carry the pickle combination to a boil. This may take about 3 to 4 minutes. Add ½ teaspoon pink chili powder. Combine and change off the warmth.
8. Place the pan apart and let this pickle combination cool. Cowl the pan with a cotton serviette as a substitute of lid as we don’t need condensation droplets on the lid.
The pickle can have some vinegar and won’t be dry. After storing, the Bitter Gourd Pickle will mature in just a few weeks. However you may have it immediately as soon as cooled.
You can even enable it to mature for two to three days. On this case, you may refrigerate the pickle.
9. As soon as cooled, switch the Karela Pickle in a clear sterilized jar with a clear non reactive spoon.
Shut the jar air-tight and maintain it within the fridge. Serve the Bitter Melon Pickle every time required. It stays good for 3 months in refrigeration.
Karela – A bittersweet emotion
Karela is a bitter veggie, however extremely used within the culinary discipline internationally. It additionally has immense medicinal makes use of. As an illustration, many African and Asian natural drugs techniques have been utilizing it since a very long time.
Illnesses like abdomen points are believed to have been handled with bitter gourd in Turkish folks treatments. In India, it’s recognized to be actually good for the remedy of diabetes, respiratory and pores and skin illnesses, rheumatism, ulcers, gout, and many others.
Culinarily, these are a number of the widespread makes use of of the not so widespread bitter gourd:
- Chinese language delicacies makes use of bitter gourd in stir-fries, dim sums, natural teas and soups. Some Chinese language beers additionally use this veggie as a bittering agent in beers. This vegetable can also be used extensively in Japanese, Vietnamese, Indonesian, Thai, Filipino and Mauritian cuisines.
- In India, you may have karela within the fried kind, made into curries, sabzis or filled with spices. Many dishes in South Indian delicacies like ‘thoran,’ ‘theeyal,’ ‘pachadi,’ and many others. have bitter gourd in them.
- Additionally it is popularly utilized in Maharashtrian and Goan cuisines, the place bitter gourd is named ‘karle’.
- ‘Tetor dal’ and ‘shukto’ are a number of the preparations in Bengali delicacies through which using bitter gourd is completely important.
- ‘Tite karele’ or bitter melon, as recognized in Nepal is consumed within the type of a pickle. This Bitter Gourd Pickle is one other manner you may get pleasure from it.
- Burmese delicacies has bitter gourd sautéed with shrimps and different components is served as an accompaniment to important dishes. It is a widespread avenue meals in Burma.
- Sri Lankan delicacies has the ‘karawila sambol,’ ‘karawila curry’ and ‘karawila juice’ as well-known bitter gourd preparations.
Extra Indian Pickle Recipes To Attempt!
Please you should definitely fee the recipe within the recipe card or go away a remark beneath you probably have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Bitter Gourd Pickle | Bitter Melon Pickle (Karela Pickle)
This Bitter Gourd Pickle recipe also referred to as Karela Pickle is straightforward and fast to make. It’s made with tender Bitter Melon slices cooked and pickled in a mixture of mustard oil, spices and vinegar.
Prep Time 40 minutes
Cook dinner Time 15 minutes
Whole Time 55 minutes
Stop your display screen from going darkish whereas making the recipe
Firstly, rinse the bitter gourd nicely. If there are bruises on the pores and skin, then you may barely peel off that half. No have to peel the whole bitter gourd.
Slice the bitter gourd vertically and take away the seeds. Chop the bitter gourd into small items.
Sprinkle some salt on the chopped bitter gourd and blend nicely. Preserve this bitter gourd-salt combination apart for half-hour.
After half-hour, squeeze the salted bitter gourd and discard the juices. Rinse as soon as once more in contemporary water. Drain all of the water and set the bitter gourd slices apart.
On medium-low to medium flame, in a pan, warmth mustard oil until it begins smoking. Add mustard seeds, fenugreek seeds and fry until the seeds crackle.
Add sliced garlic and fry for 10 to 12 seconds. Then, add inexperienced chilies and fry for 30 seconds.
Subsequent, add chopped bitter gourd and sauté for 7 to eight minutes on low to medium-heat.
Add white vinegar and salt. Stir and convey the pickle combination to a boil. It will take about 3 to 4 minutes.
Add pink chili powder. Stir once more and change off the warmth. Set the pan apart and let the combination cool.
Cowl the pan with a cotton serviette as a substitute of lid as we do not need condensation droplets on the lid.
When fully cooled, pour the Bitter Gourd Pickle in a clear sterilized jar.
Shut the jar with its lid and maintain it within the fridge.
Serve Karela Pickle with an Indian meal like dal-rice, sambar-rice, curd rice or kadhi-rice.
- Use tender and inexperienced bitter melons. Don’t use bitter gourd which have ripened. Ripe bitter melons can have a yellow outer and an orange or pink coloration from inside.
- Be aware that the approximate diet data is for the whole bitter gourd pickle produced from this recipe.
Vitamin Details
Bitter Gourd Pickle | Bitter Melon Pickle (Karela Pickle)
Quantity Per Serving
Energy 688 Energy from Fats 513
% Day by day Worth*
Fats 57g88%
Saturated Fats 7g44%
Polyunsaturated Fats 12g
Monounsaturated Fats 33g
Sodium 3114mg135%
Potassium 912mg26%
Carbohydrates 36g12%
Fiber 17g71%
Sugar 8g9%
Protein 6g12%
Vitamin A 1479IU30%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.5mg25%
Vitamin C 245mg297%
Vitamin E 1mg7%
Vitamin Okay 2µg2%
Calcium 120mg12%
Vitamin B9 (Folate) 188µg47%
Iron 3mg17%
Magnesium 70mg18%
Phosphorus 160mg16%
Zinc 3mg20%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Bitter Gourd Pickle recipe put up from the weblog archives first printed in January 2014 has been republished and up to date on December 2022.
