Making Coconut Milk
BBC GOOD FOOD magazine -India edition

Karela -Bitter Gourd Pickle 1


As with all pickles this one too depends on the quality of the raw material for the final result. So pick your karelas carefully.

Choose bitter gourds which are light green or even whitish in colour. Dark green denote extra bitterness and are older with more seeds . They are not suitable for pickling. Do not pick yellowish karelas.


500 gms karela /bitter gourd

400 ml vinegar

20 gms rai / mustard seed, ground fine in 2 tsp vinegar

2 " fresh ginger, peeled and chopped fine

5 cloves of garlic, minced

50 gms dried red chillies

5 gms haldi / turmeric powder

20 gms sugar

125 gms salt.

Prepare the bitter gourd by scraping the peel lightly, take out the seeds and cut into 1.5 inch X 1/2 inch strips.

Cook the gourd in half the vinegar. Add all the other ingredients to the vinegar and cook till well blended. Remove from heat.

Heat the rest of the vinegar and pour over the cooked ingredients. mix well and keep in a glass or ceramic jar.

When the vingar has soaked into the gourd pieces it is ready to be used.

Keeps for two months.


Courtesy: Usha's Pickle Digest.