Sanjeev Kapoor

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Karela Ka Achar  Recipe

Karelas parboiled, mixed with pickle masalas and matured for a week before serving.

This recipe is contributed by Member Vertika Rastogi.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 1

Karela Ka Achar

Main Ingredients

Bitter Gourds (Karele), Turmeric powder




Pickle Jams Chutneys

Level Of Cooking



  • Bitter Gourds (Karele)
    250 grams
  • Turmeric powder
    1 tablespoon
  • 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
  • Oil
    1/2 cup


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.

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