Bitter gourd pickle step-by-step recipe with photos.
About this recipe
Bitter gourd or bitter melon is a tropical vegetable that carries numerous health benefits but is seldom liked, especially by kids. Bitter gourd has a low glycemic index, which 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.
Tips and tricks
Wash and clean the bitter gourd and lemon thoroughly. Then pat them dry with a clean kitchen towel.
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.
Make sure the spoon you use to mix the pickle is clean and dry.
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.
This pickle matures way faster than a lemon pickle. Keep an eye from the third day onwards.
Iodine-free salt works best for pickles. I have used Himalayan pink salt in this recipe. You can also use sea salt.
Don’t cut back on putting salt in the pickle. This salt is needed for its preservation.
Click here for more on Indian pickles.
Step by step instructions
1. Chop the bitter gourd into small pieces
2. In the large bowl, 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
Bitter gourd pickle
- 2 large bitter gourd (approximately 200 grams)
- 2 lemons
- Juice of 2 lemons
- ¼ cup salt (pink salt or sea salt)
- 1 teaspoon jaggery powder
- 1 tablespoon chilli powder
- ½ teaspoon fenugreek seeds (methi)
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- ¼ cup oil
- ½ teaspoon mustard seeds
- Wash the bitter gourd and lemons. Pat dry well with clean kitchen towel
- Wash and dry the knife, cutting board, jar and spoon
- Dry roast fenugreek seeds and mustard seeds. Cool it and grind into a fine powder. Set aside
- Chop the bitter gourd into small pieces
- Cut 2 lemons into small pieces. Extract juice of 2 lemons and set aside
- In the large bow, add bitter gourd, lemon and lemon juice. Mix well
- Add salt and jaggery powder. Mix well
- Let it sit for 30 minutes
- Add chilli powder and fenugreek-mustard powder. Mix well
- Heat oil in a small pan and add mustard seeds. Once they splutters, add hing
- Turn off the flame and let it cool down slightly
- Add the tempering to the bitter gourd mixture and combine well
- Pour the pickle into the jar and close with lid
- 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
- The pickle is ready to be served or stored on the fifth day