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.

Main Ingredients : Bitter Gourds (Karele)(करेला), Turmeric powder(हल्दी का पावडर)

Cuisine : Maharashtrian

Course : Pickle Jams Chutneys

Karela Ka Achar

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Pickle Jams Chutneys recipes like Baingan Ka Achar, Kadipatta Chutney, Perugu Tomato Pachdi, Red Chilli Garlic Chutney. Or try out these recipes from Maharashtrian Cuisine like Choconut Bananas, Vendakkai Mor Thalippu, Panchkhadya, Vanghan Patata.

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


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 1

Level Of Cooking : Medium


  • 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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