Karele Pickle | How to make Karele Pickle

By Sakshi Khanna  |  25th Nov 2015  |  
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  • Karele Pickle, How to make Karele PickleSakshi Khanna
Karele Pickleby Sakshi Khanna
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

3

0

About Karele Pickle Recipe

A bitter and tangy pickle!

Karele Pickle is a delicious dish which is liked by the people of every age group. Karele Pickle by Sakshi Khanna is a step by step process which is best to understand for the beginners. Karele Pickle is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Karele Pickle takes few minute for the preparation and 15 minute for cooking. The aroma of this Karele Pickle make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Karele Pickle will be the best option for you. The flavor of Karele Pickle is unforgettable and you will enjoy each and every bite of this. Try this Karele Pickle at your weekends and impress your family and friends.

Karele Pickle

Ingredients to make Karele Pickle

  • Karele - 400g
  • red chilli powder - 4 tbsp
  • turmeric powder - 2 tbsp
  • mustard seeds- 2 tbsp
  • onion seeds - 2 tbsp
  • fenugreek seeds- 2 tbsp
  • asafoetida- 2 tsp
  • oil as needed
  • salt to taste

How to make Karele Pickle

  1. Chop the karele and parboil in salted water. Drain and keep aside for about an hour.
  2. Mix turmeric powder, mustard seeds, karele and salt in a bowl.
  3. Put this mixture in a jar and leave for 2 days.
  4. In a pan, dry roast onion seeds and fenugreek seeds. Remove and grind into a powder.
  5. Add this to the jar along with red chilli powder, asafoetida and oil, mix well.
  6. Store for 1 week, best to leave in sunlight and serve

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