How to make Aam aur Karele ka Achaar -

Sour and bitter mingle well in this pickle.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw Green Mangoes, Large Bitter Gourd

Cuisine : Indian

Course : Pickles, Jams and Chutneys


You can also find more Pickles, Jams and Chutneys recipes like Cucumber Achaar, Sweet Chilli Chutney, Goan Chilli Pickle, Coconut Podi.

Aam aur Karele ka Achaar

Aam aur Karele ka Achaar Recipe Card


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.    

Prep Time : 0-5 minutes

Cook time : 3-Above

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aam aur Karele ka Achaar Recipe

  • Raw Green Mangoes 3

  • Large Bitter Gourd 1

  • Salt to taste

  • Turmeric powder 2 teaspoons

  • Kashmiri red chilli powder 5 tablespoons

  • Mustard powder 3 tablespoons

  • Fenugreek seeds 2 tablespoons

  • Onion seeds (kalonji) 1 1/2 tablespoons

  • Asafoetida 1 teaspoon

  • Fennel seeds (saunf)

  • Olive oil 2 cups

  • Chickpeas (kabuli chane) 2 tablespoons


Step 1

Cut green mangoes into big cubes and put into a bowl. Add salt and 1 tsp turmeric powder, mix well and set aside.

Step 2

Scrape gourd, halve, remove seeds and cut into medium sized pieces. Put into another bowl, add salt and remaining turmeric powder and mix well.

Step 3

Spread the gourd cubes on a plate and place in the sun for 2 hours.

Step 4

Add red chilli powder, mustard powder, fenugreek seeds, onion seeds, asafoetida, fennel seeds and salt to the green mangoes bowl and mix well.

Step 5

Add 1 cup olive oil and mix well. Add chickpeas and mix again.

Step 6

Make alternate layers of mangoes and dried gourd in a sterilized container till all the ingredients are used up. Pour remaining olive on top. Cover the container with muslin cloth and place in the sun for 10-12 days.

Step 7

Serve as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.