Bitter Gourd Pickle Recipe
Ingredients
| Bitter gourd | 1/4 Kilogram | |
| Turmeric powder | 1/2 Teaspoon | |
| Oil | 6 Tablespoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| 1 big piece of jaggery | ||
| Curry leaves | 2 | |
| Salt | To Taste | |
| Mustard seeds | 3 Teaspoon (Grind to paste in 4 tablespoons vinegar) | |
| Cumin seeds | 1 1/2 Teaspoon (Grind to paste in 4 tablespoons vinegar) | |
| Pepper | 1/4 Teaspoon (Grind to paste in 4 tablespoons vinegar) | |
| Red chillies | 8 (Grind to paste in 4 tablespoons vinegar) | |
| Garlic | 8 Clove (5gm) (Grind to paste in 4 tablespoons vinegar) | |
| Ginger | 1 Inch (Grind to paste in 4 tablespoons vinegar) | |
Directions
1. Wash and slit the gourds, remove the seeds and cut into 1" pieces.
2. Heat 2 tablespoons of oil in a kadai, and add the curry leaves and gourd pieces along with the turmeric powder. Fry on low heat till lightly browned. Remove from kadai and set aside.
3. Pour the rest of the oil into the kadai, add the ground paste and stir until the oil surfaces. Add the gourd pieces and stir for another 1-2 minutes.
4. Now add the rest of the vinegar, jaggery and salt, and cook on low heat till thick and of chutney consistency. Cool and bottle.
2. Heat 2 tablespoons of oil in a kadai, and add the curry leaves and gourd pieces along with the turmeric powder. Fry on low heat till lightly browned. Remove from kadai and set aside.
3. Pour the rest of the oil into the kadai, add the ground paste and stir until the oil surfaces. Add the gourd pieces and stir for another 1-2 minutes.
4. Now add the rest of the vinegar, jaggery and salt, and cook on low heat till thick and of chutney consistency. Cool and bottle.
Chef
