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

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 Shimla Mirch ka Achar, Mixed Fruit Chutney, Paruppu Thovaiyal, Daalia Chutney.