Karela Pickle Recipe | Bitter Gourd Pickle Recipe
We have already shared the Karela Pickle recipe, which received so much love from the viewers'. Previously, we used raw mangoes to prepare pickles, but some viewers' had trouble finding raw mangoes as they are not available in every season.
So, today we have brought you Karela Pickle Recipe without any use of raw mango. So, let's get started.
Ingredients for Karela Achaar:
Bottle Gourd - 250 gms
Salt - 2 tsp
Fennel Seeds - 4 tbsp
Fenugreek Seeds - 1 tsp
Cumin Seeds - 1 tsp
Carom Seeds - 1 tsp
Yellow Mustard Seeds - 3 tbsp
Asafoetida - 1 pinch
Black Pepper - 15-20
Mustard Oil - 3/4 Cup (150 ml)
Turmeric Powder - 1 tsp
Kashmiri Red Chilli Powder - 1 tbsp
Black Salt - 1 tsp
Balck Cumin Seeds - 1/ 2 tsp
Lemon Juice - 2
Vinegar - 2 tbsp
Karela Pickle Recipe:
Take 250-grams of karela, wash and dry them. Discard both ends of the karela and slice it into 1/2 cm width circles. Take medium size karela of good variety for preparing pickles.
Transfer the sliced pieces of karela into a bowl, add 1 tsp of salt to it, and mix well. Cover the bowl and leave the karela slices for 1 hour. This way, the bitterness of the karela will reduce as the pieces will release water.
After an hour, strain the karela using a strainer to drain out the released bitter water. Leave the pieces in the strainer for 5 minutes.
Take a tray. Lay a cloth over the tray and place the sliced pieces on the tray one-by-one. Dry the karela pieces under the sun for 1 hour or under the fan for 2 hours.
We have dried the pieces under the fan for 2 hours, and they are completely dried out. Let us move on to preparing masala for the Achaar.
Heat a pan. Add 4 tbsp of Saunf (fennel seeds), 1 tsp of Methi (fenugreek seeds), 1 tsp of jeera (cumin seeds), 1 tsp of Ajwain (carom seeds) to the pan, and saute the spices over the low-medium flame while stirring constantly.
Within 2 mins of roasting, the spices will turn aromatic. Add 3 tbsp of yellow mustard seeds, 1-pinch hing, 15-20 black pepper to the pan, and roast them lightly for a minute.
Don't over roast the spices; take them out once roasted, and allow to cool.
Put the spices in a mixture jar and coarsely grind them. Cook 1/2 cup of mustard oil in a pan. Cook the oil till you see smoke coming out of it. This way, you can get rid of the oil's bitterness.
When you can see visible smoke coming out of the oil, turn off the flame and allow the oil to cool down a bit.
Add 1 tsp of turmeric powder, karela slices, ground masala, 1 tbsp of Kashmiri red chili, 1 tsp of salt, 1 tsp of black salt, 1/2 tsp of Kalonji, and mix everything properly.
When the pieces are well-coated with masala, transfer them to a bowl, add 2-lemons juice extract, 2 tbsp of vinegar, and mix well.
Cover the achaar and keep it in the sun for 3-days. You can keep the achaar in your room as well if there is no sunlight.
After 3-days, you will get a mouth-watering piquant aroma from the achaar. Add 1/4 cup of oil (or as needed) in the achaar if it seems short of oil.
Store the achaar in any glass container, ceramic pickle jar, or food-grade container and enjoy it for more than a year. Make sure to sterilize the pickle jar before putting the pickle in it.
So, prepare and enjoy Karela pickle with paratha or any dish.
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