Chatakedar Karele Ka Achaar (Spicy Bitter Gourd Pickle) is a delightful Indian pickle that combines the bitterness of karela (bitter gourd) with the tangy and spicy flavors of traditional Indian spices. Here’s a detailed recipe for you to enjoy:
Ingredients:
- Bitter Gourd (Karela): 500g (sliced thinly, seeds removed)
- Salt: 2 tbsp
- Turmeric Powder: 1 tsp
- Fennel Seeds (Saunf): 2 tbsp
- Mustard Seeds (Rai): 1 tbsp
- Fenugreek Seeds (Methi Dana): 1 tsp
- Nigella Seeds (Kalonji): 1 tsp
- Red Chili Powder: 1 tbsp (adjust to taste)
- Coriander Powder: 2 tbsp
- Asafoetida (Hing): a pinch
- Amchur Powder (Dry Mango Powder): 1 tbsp
- Mustard Oil: 1/2 cup (or more as needed)
- Vinegar: 2 tbsp (optional for longer preservation)
Instructions:
1. Prepare the Bitter Gourd:
- Wash and slice the karela thinly.
- Sprinkle 2 tablespoons of salt on the slices, mix well, and leave them aside for 1-2 hours. This helps remove some of the bitterness.
- After resting, squeeze the karela slices to remove excess moisture, then rinse them under running water to remove the salt.
2. Sun-Drying (Optional for Crispiness):
- Spread the rinsed karela slices on a cloth or tray, and sun-dry them for a few hours or until they lose moisture. This step gives the pickle a nice texture.
3. Tempering the Spices:
- Heat mustard oil in a pan until it reaches its smoking point, then reduce the flame to low.
- Add asafoetida (hing), mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds to the oil. Let them crackle and release their aroma.
4. Adding the Bitter Gourd:
- Add the sun-dried karela slices to the spiced oil and sauté for a few minutes.
- Now add turmeric powder, coriander powder, and red chili powder. Mix everything well, ensuring the spices coat the karela evenly.
5. Adding the Tang:
- Sprinkle amchur powder (or add vinegar) for that tangy kick, and stir well.
- Cook on low heat for about 5-10 minutes, until the karela absorbs all the flavors and turns crispy.
6. Cooling and Storing:
- Let the achar cool completely.
- Store in a clean, dry glass jar. Make sure the karela is submerged in oil, as it helps in preservation.
Tips:
- The pickle tastes better after a few days once the flavors have matured.
- You can adjust the level of spiciness, tanginess, or even sweetness by adding jaggery if desired.
- This pickle can be stored in the fridge for months, but make sure the jar is airtight and clean.
Enjoy this Chatakedar Karela Ka Achaar with parathas, dal-chawal, or any of your favorite meals! The bitterness of karela is balanced beautifully with the tangy and spicy masalas.
