Quick bitter gourd pickle

Quick Bitter gourd Pickle

These quick pickled bitter gourds are refreshingly delicious and tangy. Adjust the chilies to your taste and serve with your favorite rice or flatbreads.
Course Preserves
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 20 minutes
Author Syama


  • 3 C Bitter gourd sliced
  • 3 Green chilies
  • 2 Tbsp Ginger sliced
  • 5 Cloves Garlic optional
  • 1 Stalk Curry leaves optional
  • ½ Tsp Fenugreek seeds
  • ½ Tsp Mustard seeds
  • ¼ C Gingelly oil / Vegetable oil
  • ¼ C Vinegar
  • 2 - 3 Tbsp Salt use as needed


  1. Wash and pat dry the bitter gourd/s. Slice lengthwise and remove the seeds. Slice into ¼ inch thick pieces. Sprinkle 2 tbsp of salt on top of the slices, toss and set aside for 20 to 30 minutes.
  2. Press the bitter gourd slices gently by hand to remove the juices. Use a strainer to help if needed. Save the slices.
  3. Heat oil in a non-reactive thick bottomed pan ( Indian kadai or a saute pan or wok). When hot add mustard seeds and fenugreek seeds. When it splutters, add curry leaves (if using), sliced ginger, garlic (if usinand green chilies. Let the spices fry for a minute. Add the bitter gourd to this mix well. Cover the pan and let it cook for 5 to 8 minutes over medium heat.
  4. Check the vegetables and it should be just softened. Add turmeric powder and mix. Mix in the vinegar and taste. Add more salt if needed.
  5. Turn off the heat and let it cool. The pickle can be used immediately, but tastes better after a few hours.
  6. Bottle and refrigerate for upto 2 weeks.

Recipe Notes