Name: Lauki Ka Achar: Tangy Bottle Gourd Pickle Recipe
Cook time: 30 min
Total time: 30 min
Ingredients: 500 gm Bottle Gourd (also known as lauki. cut into 1-inch thick pieces.); 1 tsp Mustard Seeds Powder (also known as rai. adjust to taste.); 1-2 tsp Chili Powder (adjust to your preferred level of spiciness., red); 1 tsp Turmeric Powder (for color and flavor.); 2 tbsp Salt (adjust to taste, depending on the saltiness desired.); 2 tbsp Mustard Oil

Lauki Ka Achar: Tangy Bottle Gourd Pickle Recipe

Richa Gupta

UpdatedJuly, 2025

30 minutes

1340 reads

4.60 from 5 votes

Indian North Indian

About Lauki Ka Achar: Tangy Bottle Gourd Pickle Recipe

Discover the surprisingly delightful world of Lauki Ka Achar, a tangy and flavorful pickle made from bottle gourd (lauki). Often overlooked, this humble vegetable transforms into a culinary masterpiece with the addition of aromatic spices and mustard oil. This North Indian recipe is perfect for adding a zesty kick to your meals.

This recipe is not only delicious but also boasts numerous health benefits. Bottle gourd aids digestion and can help relieve constipation. Get ready to experience lauki in a whole new light!

Prepare to impress your family and friends with this easy-to-make, yet incredibly flavorful pickle. It's a fantastic addition to any Indian meal and a testament to how simple ingredients can create extraordinary taste.

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Recipe Time & More

Cook30

Total30

Calories64 kcal

Serves

Served AsBreakfast Lunch

Recipe TasteCrunchy Salty Sour Spicy Tangy

Ingredients

Bottle Gourd Preparation

▢ 500 gm Bottle Gourd also known as lauki. cut into 1-inch thick pieces.

Spice Blend

▢ 1 tsp Mustard Seeds Powder also known as rai. adjust to taste.
▢ 1-2 tsp Chili Powder adjust to your preferred level of spiciness., red
▢ 1 tsp Turmeric Powder for color and flavor.
▢ 2 tbsp Salt adjust to taste, depending on the saltiness desired.

Oil & Other

▢ 2 tbsp Mustard Oil

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Instructions

Prepare the Bottle Gourd

Blanch the bottle gourd pieces in boiling water with 1 teaspoon of turmeric powder for 5-10 minutes. Drain well and pat dry completely with a clean kitchen towel. This step helps to remove excess moisture and ensures better preservation.

Make the Pickle

In a clean, dry bowl, combine the dried bottle gourd pieces, mustard seeds powder, red chili powder, turmeric powder, and salt. Mix thoroughly to coat all the pieces evenly with the spice blend.

Add Oil and Store

Pour the mustard oil over the spice-coated bottle gourd. Stir gently to ensure all pieces are coated with oil. Transfer the mixture to a clean, dry glass jar.

Sun-Dry and Ferment

Place the jar in direct sunlight for 2-3 days, or until the pickle reaches your desired level of tanginess. Stir gently once a day to ensure even fermentation. If you prefer a less sour pickle, reduce the sun-drying time.

Serve and Enjoy

Once the desired sourness is achieved, store the pickle in the refrigerator. Serve with roti, paratha, or as a side dish with your favorite meals.

Recipe Notes

Expert Tips for the Perfect Lauki Ka Achar

For a spicier pickle, add more red chili powder to your liking.
Ensure the bottle gourd pieces are completely dry before mixing with the spices and oil to prevent spoilage.
Using a clean, sterilized glass jar is crucial for safe preservation and to avoid unwanted bacterial growth.
Adjust the sun-drying time depending on your desired level of sourness and the intensity of the sunlight. Check and taste the pickle regularly.