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

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ByDhara Shah
Created on 16th May 2017
  • Tindora / Ivy Gourd Pickle, How to make Tindora / Ivy Gourd Pickle
Tindora / Ivy Gourd Pickleby Dhara Shah
  • Tindora / Ivy Gourd Pickle | How to make Tindora / Ivy Gourd Pickle (5 likes)

  • 0 reviews
    Rate It!
  • By Dhara Shah
    Created on 16th May 2017

About Tindora / Ivy Gourd Pickle

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.

Tindora / Ivy Gourd Pickle is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Gujarat cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Tindora / Ivy Gourd Pickle at your home. Tindora / Ivy Gourd Pickle by Dhara Shah will help you to prepare the perfect Tindora / Ivy Gourd Pickle at your home. You don't need any extra effort or time to prepare this. It just needs 8.0 for the preparation and 0.0 for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Tindora / Ivy Gourd Pickle.

  • Prep Time8mins
  • Cook Time0mins
  • Serves2People
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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