Bitter gourd pickle

Bitter gourd pickle step-by-step recipe with photos.

Bitter gourd or bitter melon is a tropical vegetable that carries numerous health benefits but is seldom liked, especially by the kids. Bitter gourd has a low glycemic index, because of which it helps in controlling blood sugar levels. It also boosts the immune system and helps in weight loss.

Bitter gourd pickle is a great way to include this healthy vegetable in your diet. This tangy-spicy pickle ferments within four to five days. Even if you do not like bitter gourd, you will love this pickle. Bitter gourd pickle can be made instantly but I prefer to ferment them. Making it this way by fermentation will remove the bitterness from it. This can be served as an accompaniment to complete your meal.

Apart from making pickles, the easiest way I cook bitter gourd is by shallow-frying it. I rub some salt and turmeric over sliced bitter gourd and shallow fry in coconut oil. It forms a great side dish that can be made in less than 15 minutes.

FEW THINGS TO REMEMBER

1. Wash and clean the bitter gourd and lemon thoroughly. Then pat them dry with a clean kitchen towel.
2. Everything used to make the pickle must be clean and dry. This includes the cutting board, the knife to cut, the mixing spoon, and the jar in which you will make the pickle. It is really important to make sure there is no water anywhere.
3. Make sure the spoon you use to mix the pickle is clean and dry.
4. The best way to dry the pickling jar once you wash it well is to place it next to a window with direct sunlight. This way, the jar will be completely dry.
5. This pickle matures way faster than lemon pickle. Keep an eye from the third day onwards.
6. Iodine-free salt works best for pickles. I have used Himalayan pink salt in this recipe. You can also use sea salt.
7. Don’t cut back on putting salt in the pickle. This salt is needed for its preservation.

For more on Indian pickles, click here.

Bitter gourd pickle step-by-step recipe with photos:

1. Chop the bitter gourd into small pieces

2. In the large bow, add bitter gourd, lemon and lemon juice. Mix well

3. Add salt and jaggery powder and mix well. Let it sit for 30 minutes

4. Add chilli powder and fenugreek-mustard powder. Mix well

5. Heat oil, and add mustard seeds and hing

6. Pour the pickle into the jar and close with the lid

7. Let it sit in a dark and dry spot at room temperature for four to five days. Open the lid to air the jar every 24 hours. After closing the lid, give the jar a good shake