Aam aur Karele ka Achaar

Sour and bitter mingle well in this pickle. Bitter gourd and raw mango mixed with pickled spices and oil.

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Aam aur Karele ka Achaar

Aam aur Karele ka Achaar

Main Ingredients Raw Green Mangoes, Large Bitter Gourd (karela)
Cuisine Punjabi
Course Pickles, Jams and Chutneys
Prep Time 2-2.30 hour
Cook time 3-Above
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 3 raw green mangoes
  • 1 large bitter gourd (karela)
  • Salt to taste
  • 2 teaspoons turmeric powder
  • 5 tablespoons kashmiri red chilli powder
  • 3 tablespoons mustard powder
  • 2 tablespoons fenugreek seeds (methi dana)
  • 1 1/2 tablespoons onion seeds (kalonji)
  • 1 teaspoon asafoetida (hing)
  • 2 tablespoons fennel seeds (saunf)
  • 2 cups olive oil
  • 2 tablespoons chickpeas (kabuli chane)


  1. Scrape gourd, halve, remove seeds and cut into medium sized pieces. Put into another bowl, add salt and 1 tsp turmeric powder and mix well. Spread the gourd cubes on a plate and place in the sun for 2 hours.
  2. Cut green mangoes into big cubes and put into a bowl. Add salt and 1 tsp turmeric powder, mix well and set aside.
  3. Add red chilli powder, mustard powder, fenugreek seeds, onion seeds, asafoetida, fennel seeds and salt to the green mangoes bowl and mix well.
  4. Add 1 cup olive oil and mix well. Add chickpeas and mix again.
  5. 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.
  6. Serve as required.

Nutrition Info

Calories 4244
Carbohydrates 26.3
Protein 83.8
Fat 421.8
Other Fiber 45.1