Instant Spicy Bitter Gourd Pickle with Clove-Infused Olive Oil
35 minutes
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About Instant Spicy Bitter Gourd Pickle with Clove-Infused Olive Oil
Discover a unique twist on traditional Indian bitter gourd pickle! This recipe infuses olive oil with whole cloves, creating an aromatic and flavorful base for a quick and easy pickle. Unlike other recipes, this method captures the full essence of cloves, enhancing the bitterness of the karela with warm spices and a delightful tang.This vibrant pickle is perfect for adding a zesty kick to any meal, from breakfast to dinner. The combination of five-spice masala, roasted coriander, and a touch of jaggery balances the bitterness beautifully, creating a depth of flavor that's both surprising and satisfying.Prepare to impress your family and friends with this simple yet sophisticated pickle, a testament to the magic of homemade Indian cuisine. It's the perfect balance of tangy, spicy, and slightly sweet.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Pickle
- 500 gm Bitter Gourd karela
- 2 tbsp Five Spice Masala
- 2 tbsp Coriander Powder roasted
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder mirch
- 1 tsp Mango Powder amchur, dried
- 1/2 tsp Jaggery
- 1.5 tsp Salt or to taste
- 1 tbsp Vinegar for extra tang, optional, white
Instructions
Prepare the Clove-Infused Oil
- Heat olive oil in a small saucepan over medium-low heat. Add the whole cloves and gently simmer for 5-7 minutes, or until the oil is fragrant. Remove from heat and let the oil steep for at least 30 minutes. Strain the oil, discarding the cloves, and set aside.
Prepare the Bitter Gourd
- Wash the bitter gourd thoroughly and slice into thin, circular pieces. Parboil the slices for 2-3 minutes to reduce bitterness. Drain well and spread on a clean kitchen towel to dry completely.
Make the Pickle
- In a medium bowl, combine the parboiled bitter gourd slices with the clove-infused olive oil, five spice masala, coriander powder, turmeric powder, chili powder, dried mango powder, jaggery, and salt (and vinegar if using). Mix gently to coat all the slices evenly.
Rest and Serve
- Transfer the mixture to an airtight container. Let the pickle rest at room temperature for at least 2 hours to allow the flavors to blend. The pickle will continue to develop flavor over time and can be stored in the refrigerator for up to a week.
Recipe Notes
Expert Tips for the Best Bitter Gourd Pickle
- For a less bitter pickle, soak the sliced bitter gourd in salt water for 15-20 minutes before parboiling.
- Adjust the amount of chili powder to your preferred spice level.
- If you don't have five-spice masala, you can substitute with a blend of cinnamon, star anise, cloves, Sichuan peppercorns, and fennel seeds.
- For an extra layer of flavor, add a pinch of mustard seeds to the oil before adding the cloves.
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Recipe Nutrition
Calories: 66kcalCarbohydrates: 4gProtein: 1gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 684mgFiber: 2gSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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Such a perfect dish! Thank you.
Such a perfect dish! Thank you.
Looks so delicious! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.