Tangy Tindora Pickle (Ivy Gourd Pickle) – Quick & Easy Gujarati Recipe
10 minutes
839 reads
About Tangy Tindora Pickle (Ivy Gourd Pickle) - Quick & Easy Gujarati Recipe
Discover the vibrant flavors of Gujarat with this easy-to-make Tindora Pickle, also known as Ivy Gourd Pickle! This recipe transforms the humble ivy gourd into a tangy and delicious condiment that's perfect for adding a burst of flavor to any meal. Forget your usual sabji; this pickle is a delightful twist you won't want to miss.Unlike complicated pickle recipes, this one is incredibly simple. Using readily available ingredients and a few basic steps, you'll create a flavorful pickle that complements rice, roti, or even as a fun addition to sandwiches and wraps.This recipe is perfect for beginners and busy weeknights! It’s quick to prepare and yields a delicious, long-lasting pickle (if you add vinegar).
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Recipe Time & More
Prep10 minutes
Total10 minutes
Ingredients
Ivy Gourd
- 250 gm Ivy Gourd approximately 1 cup, tindora, washed and trimmed
Spice Blend
- 2 tbsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Asafoetida hing, optional, adds a pungent flavor
- 1/2 tsp Fenugreek Seeds optional, adds a slightly bitter note
Instructions
Prepare the Ivy Gourd
- Wash and trim the ivy gourds. Slice them into 1/2-inch thick rounds.
Marinate the Ivy Gourd
- In a bowl, combine the sliced ivy gourds with salt and white vinegar (if using). Mix well and let it sit for 1-2 hours, allowing the gourds to release some moisture.
Make the Spice Blend
- In a small pan, dry roast mustard seeds, cumin seeds, and fenugreek seeds until fragrant. Be careful not to burn them.
Combine and Cook
- Add the roasted spices to a mortar and pestle. Add turmeric powder, red chili powder, and asafoetida and grind to a coarse powder.
- In a pan, heat the oil. Add the spice mixture and sauté for a minute until fragrant.
- Add the marinated ivy gourds and mix thoroughly to coat evenly with the spice mixture.
Store the Pickle
- Transfer the pickle into a sterilized jar or airtight container. Store in the refrigerator for up to 10 days.
Recipe Notes
Expert Tips for the Perfect Tindora Pickle
- For a spicier pickle, add more red chili powder or a few finely chopped green chilies.
- If you don't have white vinegar, you can substitute with lime juice, but the shelf life may be shorter.
- Using a clean, dry jar is crucial for preventing spoilage. Sterilize your jar by boiling it in water for a few minutes before using.
- Allow the pickle to rest in the refrigerator for at least 24 hours before serving to allow the flavors to meld fully.
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Recipe Nutrition
Calories: 73kcalCarbohydrates: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 2gSugar: 1g
Dhara Shah
Articles: 22
4 Comments
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This is awesome! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.
This looks so tasty! Thank you.
Absolutely delicious! Can’t wait to try it.