Karela Pickle Recipe
A plateful of temptation best describes this Karela Pickle recipe. It is an Indian delicacy, served as Side Dish world-wide. I would really appreciate a feedback on this recipe of Karela Pickle. Thank You.
Ingredients
2 medium bitter gourds, un skinned, sliced into thin rounds
1 tbsp ginger, peeled and cut into julienne
8-10 flakes garlic, peeled
10 green chillies, chopped
125 ml lemon juice or white vinegar
1 tbsp salt
1 tbsp grated jaggery
1 tbsp oil
Salt if required later
For the spice mix
2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
1/2 tsp (total) mixed, crushed fenugreek seeds, aniseeds, cumin seeds, mustard seeds
Directions
Mix the powdered spices and crushed seed mixture together.
Mix gourd slices, ginger, garlic, chillies, lemon juice or vinegar and salt.
Place in a sterile airtight jar, with a non-metallic lid.
Shake well, keep aside.
Shake twice a day for 2-3 days.
Drain out all water in a dry colander.
Spread out the vegetables (that were put in the airtight jar) over a clean kitchen cloth to air out for 2-3 hours.
Place vegetables in a large bowl.
Sprinkle spice mixture and jaggery.
Mix well.
Heat oil till smoky, in a small pan.
Add a pinch or two of asafoetida, keep aside till almost cooled.
Add to the mixture, stir and mix well.
Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.
Shelf life 4-5 weeks, if refrigerated.
Note: Take care not to allow moisture to come in contact with pickle, or it may deteriorate and catch a fundus very soon.
Wipe dry all fresh ingredients before using.
Wipe clean bottles, bowls, etc.
One may add other veggies of choice to the above combination, like carrot juliennes, etc.
Mix gourd slices, ginger, garlic, chillies, lemon juice or vinegar and salt.
Place in a sterile airtight jar, with a non-metallic lid.
Shake well, keep aside.
Shake twice a day for 2-3 days.
Drain out all water in a dry colander.
Spread out the vegetables (that were put in the airtight jar) over a clean kitchen cloth to air out for 2-3 hours.
Place vegetables in a large bowl.
Sprinkle spice mixture and jaggery.
Mix well.
Heat oil till smoky, in a small pan.
Add a pinch or two of asafoetida, keep aside till almost cooled.
Add to the mixture, stir and mix well.
Bottle again in a sterile bottle, and allow to mellow for 2-3 days before using.
Shelf life 4-5 weeks, if refrigerated.
Note: Take care not to allow moisture to come in contact with pickle, or it may deteriorate and catch a fundus very soon.
Wipe dry all fresh ingredients before using.
Wipe clean bottles, bowls, etc.
One may add other veggies of choice to the above combination, like carrot juliennes, etc.
