Bitter Gourd Pickle (Karele ka Achaar)

Bitter Gourd Pickle (Karele ka Achaar)

In this recipe, Karelas are first parboiled in 2 % salt and 1 % glacial acetic acid water solution, dried and then mixed with different spices. In the end, acetic acid is mixed with hot oil and poured over the pickle. Its a very travel friendly recipe and can be enjoyed with puris, parathas, phulkas and even rice.

Preparation Time: 8-10 hours

Cooking Time: 5 minutes

Servings: 200 g


  • Bitter Gourd  250 g, cut into small pieces
  • Salt  16 g for blanching and
  • Turmeric  2 g
  • Red Chilli Powder  5 g
  • Rai Dal  4 g
  • Methi  2 g
  • Hing  1 g
  • Oil  100 ml
  • Glacial Acetic Acid  8 ml for blanching and 1/4 tsp for using as preservative


  1. Heat 800 ml of water in a deep vessel and add salt and glacial acetic acid.
  2. Tie bitter gourd pieces in a thin cloth to make a pouch and drop it in the boiling water. Blanch for 3-4 minutes.
  3. Immediately transfer to a strainer, remove the cloth and wash them under running water to stop further cooking.
  4. Spread them on a dry cloth and let them dry for 8-10 hours.
  5. Heat 30 ml of oil and add hing.
  6. Add the remaining spices and fry them for few seconds.
  7. Add bitter gourd and fry for 3-4 minutes. In another pan heat the remaining oil, bring it to normal temperature and pour over the karelas.

  8.  Add glacial acetic acid and pour over the karelas.
  9. Store in an air tight jar.



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