Tindora / Ivy Gourd Pickle | How to make Tindora / Ivy Gourd Pickle

By Dhara Shah  |  16th May 2017  |  
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  • Tindora / Ivy Gourd Pickle, How to make Tindora / Ivy Gourd Pickle
Tindora / Ivy Gourd Pickleby Dhara Shah
  • Prep Time

    8

    mins
  • Cook Time

    0

    mins
  • Serves

    2

    People

15

0





About Tindora / Ivy Gourd Pickle Recipe

This pickle is generally made in Gujarat. You might be using ivy gourd to make sabji but have you ever tried to be used in pickle? It's better than sabji recipe and you could serve it with any dish or simply rice in your lunch or dinner. Do try.

The delicious and mouthwatering Tindora / Ivy Gourd Pickle is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Tindora / Ivy Gourd Pickle is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Tindora / Ivy Gourd Pickle. Dhara Shah shared Tindora / Ivy Gourd Pickle recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Tindora / Ivy Gourd Pickle. Try this delicious Tindora / Ivy Gourd Pickle recipe at home and surprise your family and friends. You can connect with the Dhara Shah of Tindora / Ivy Gourd Pickle by commenting on the page. In case you have any questions around the ingredients or cooking process. The Tindora / Ivy Gourd Pickle can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Tindora / Ivy Gourd Pickle with other users

Tindora / Ivy Gourd Pickle

Ingredients to make Tindora / Ivy Gourd Pickle

  • 1 cup - Ivy gourd / tindora
  • 1 tbsp - Oil
  • 1 tbsp - White vinegar (optional if you don't want store more than a week)
  • Salt to taste
  • 4 tbsp- Pickle masala

How to make Tindora / Ivy Gourd Pickle

  1. Wash and wipe the Tindora before cutting it.
  2. Put the cut Tindora in a bowl and add in the White Vinegar and Salt. Mix well.
  3. Cover and leave set aside for 1-2 hours. Uncover and add in the Pickle Masala, mix and make sure the Tindora is well coated.
  4. Add in the Oil and mix again. Transfer to a bottle or a jar and store in the fridge up to 10 days.

My Tip:

Use a clean, dry bottle or a jar to store the pickle.

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