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Home Other Regions Kerala Karela Pickle

Karela Pickle

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Contributed by Mrs. Annie Thomas


Quantity Measure Ingredients Description
Half Teaspoon Aniseed (Suwa, Shopa) fDigestive
Quarter Teaspoon Asafetida (Hing)  
10 Medium Chillies, Green chopped
2 Tablespoon Chilly Powder, Red  
1 Tablespoon Cooking Oil  
10 Flakes Garlic peeled
1 Tablespoon Ginger peeled, julienned
1 Tablespoon Jaggery grated
1 Teaspoon Jeera/Cumin Seeds  
2 Medium Karela un-skinned, sliced into thin rounds
Half Teacup Lime (fresh) or  vinegar
1 Teaspoon Mustard Seed  
1 Tablespoon Salt  
Quarter Teaspoon Turmeric Powder  


Cut the Karela after scraping the skin, and removing the pith into small pieces.  Mix these with ginger, garlic, chillies, lemon juice and salt. Put in a sterile airtight  glass jar, with lid. Shake well, keep aside.

Twice a day for 2-3 days. shake the contents of the jar.  After three days, drain out all water in a dry colander. and spread out the contents  over a clean kitchen cloth to air out for 2-3 hours. Take contents in a large bowl. and sprinkle masala mixture, jaggery, mix well.

In a small pan heat oil till . . Add a pinch or two of asafetida, keep aside till almost cooled. Add this heated oil  to the mixture, stir and mix well. Bottle again in a sterile glass bottle, and allow to mellow for 2-3 days before using.


Allowing  moisture to come in contact with pickle may deteriorate it and catch a fungus very soon. To prevent this, wipe dry all fresh ingredients before using them to make the pickle.   Also, wipe and dry all  bottles, bowls, etc.

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