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Bitter Gourd Pickle | Bitter Melon Pickle (Karela Pickle)

This Bitter Gourd Pickle recipe also known as Karela Pickle is easy and quick to make. It is made with tender Bitter Melon slices cooked and pickled in a mix of mustard oil, spices and vinegar.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 1 small jar
Calories: 688 kcal
Course: Side Dish , Condiments
Cuisine: Indian

Ingredients

  • 250 grams bitter gourd (karela or bitter melon)
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 150 ml apple cider vinegar a little more than ½ cup or about 10 tablespoon of apple cider vinegar or white vinegar
  • 60 ml mustard oil about ¼ cup or 4 tablespoons, swap with sesame oil instead - regular sesame oil and not the Asian one
  • ½ teaspoon red chili powder or cayenne pepper
  • 8 to 9 garlic cloves - peeled or thinly sliced
  • 5 to 6 green chilies - slit
  • salt as required

Instructions

    Cup of Yum
  1. Firstly, rinse the bitter gourd well. If there are bruises on the skin, then you can slightly peel off that part. No need to peel the entire bitter gourd.
  2. Slice the bitter gourd vertically and remove the seeds. Chop the bitter gourd into small pieces.
  3. Sprinkle some salt on the chopped bitter gourd and mix well. Keep this bitter gourd-salt mixture aside for 30 minutes.
  4. After 30 minutes, squeeze the salted bitter gourd and discard the juices. Rinse once again in fresh water. Drain all the water and set the bitter gourd slices aside.
  5. On medium-low to medium flame, in a pan, heat mustard oil till it starts smoking. Add mustard seeds, fenugreek seeds and fry till the seeds crackle.
  6. Add sliced garlic and fry for 10 to 12 seconds. Then, add green chilies and fry for 30 seconds.
  7. Next, add chopped bitter gourd and sauté for 7 to 8 minutes on low to medium-heat.
  8. Add white vinegar and salt. Stir and bring the pickle mixture to a boil. This will take about 3 to 4 minutes.
  9. Add red chili powder. Stir again and switch off the heat. Set the pan aside and let the mixture cool.
  10. Cover the pan with a cotton napkin instead of lid as we don't want condensation droplets on the lid.
  11. When completely cooled, pour the Bitter Gourd Pickle in a clean sterilized jar.
  12. Close the jar with its lid and keep it in the refrigerator.
  13. Serve Karela Pickle with an Indian meal like dal-rice, sambar-rice, curd rice or kadhi-rice.

Notes

  • Use tender and green bitter melons. Do not use bitter gourd which have ripened. Ripe bitter melons will have a yellow outer and an orange or red color from within.
  • Note that the approximate nutrition info is for the entire bitter gourd pickle made from this recipe.

Nutrition Information

Calories 688kcal (34%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 57g (88%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g Monounsaturated Fat 33g Sodium 3114mg (130%) Potassium 912mg (26%) Fiber 17g (68%) Sugar 8g (16%) Vitamin A 1479IU (30%) Vitamin B1 (Thiamine) 0.2mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 2mg Vitamin B6 0.5mg Vitamin C 245mg (272%) Vitamin E 1mg Vitamin K 2µg Calcium 120mg (12%) Vitamin B9 (Folate) 188µg Iron 3mg (17%) Magnesium 70mg Phosphorus 160mg Zinc 3mg

Nutrition Facts

Serving: 1small jar

Amount Per Serving

Calories 688

% Daily Value*

Calories 688kcal 34%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 57g 88%
Saturated Fat 7g 35%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 33g 165%
Sodium 3114mg 130%
Potassium 912mg 19%
Fiber 17g 68%
Sugar 8g 16%
Vitamin A 1479IU 30%
Vitamin B1 (Thiamine) 0.2mg
Vitamin B2 (Riboflavin) 0.2mg
Vitamin B3 (Niacin) 2mg
Vitamin B6 0.5mg
Vitamin C 245mg 272%
Vitamin E 1mg
Vitamin K 2µg
Calcium 120mg 12%
Vitamin B9 (Folate) 188µg
Iron 3mg 17%
Magnesium 70mg 18%
Phosphorus 160mg
Zinc 3mg

* Percent Daily Values are based on a 2,000 calorie diet.