How to make Karela Ka Achar - Karelas parboiled, mixed with pickle masalas and matured for a week before serving.

This recipe is contributed by Member Vertika Rastogi.

Main Ingredients : Bitter Gourds, Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Karela Ka Achar Recipe Card

Karela Ka Achar

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Pickles, Jams and Chutneys recipes like Apple Pickle, Brinjal Tomato Chutney, Khajur Di Chutney, GOAN CHILLI PICKLE.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 1

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Karela Ka Achar Recipe

  • Bitter Gourds 250 grams

  • Oil 1/2 cup

  • Mustard seeds 1 tablespoon

  • Salt to taste

  • Fennel seeds (saunf) 2 tablespoons

  • Onion seeds (kalonji) 1 tablespoon

  • Red chilli powder 2 tablespoons

  • Asafoetida 10 grams


Step 1

Cut karelas through the centre but do not peel. Parboil these karelas along with salt, after boiling drain the excess water and keep it in sunlight for an hour.

Step 2

In a bowl combine together karelas, turmeric powder, mustard seeds , salt and mix well Put the karelas in a vessel and again put this vessel in sunlight for one to two days.

Step 3

Dry roast fennel seeds, fenugreek seeds and onion seeds in a non stick pand and saute till fragrant.Remove and grind to a coarse powder.

Step 4

Add the ground powder, grated mango, red chilli powder, salt, asafoetida and oil in the karela mixture and mix well. Store it in the container for one week and serve.