How to make Aam aur Karele ka Achaar -

Sour and bitter mingle well in this pickle.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw Green Mangoes, Large Bitter Gourd (karela)

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Methi aur Kishmish Chutney Green Chilli (Bhavnagri) Pickle Mixed Vegetable Pickle Borar Achar

Aam aur Karele ka Achaar

Aam aur Karele ka Achaar Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 2-2.30 hour

Cook time : 3-Above

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aam aur Karele ka Achaar Recipe

  • Raw Green Mangoes 3

  • Large Bitter Gourd (karela) 1

  • Salt to taste

  • Turmeric powder 2 teaspoons

  • Kashmiri red chilli powder 5 tablespoons

  • Mustard powder 3 tablespoons

  • Fenugreek seeds (methi dana) 2 tablespoons

  • Onion seeds (kalonji) 1 1/2 tablespoons

  • Asafoetida (hing) 1 teaspoon

  • Fennel seeds (saunf)

  • Olive oil 2 cups

  • Chickpeas (kabuli chane) 2 tablespoons


Step 1

Scrape gourd, halve, remove seeds and cut into medium sized pieces. Put into another bowl, add salt and 1 tsp turmeric powder and mix well. Spread the gourd cubes on a plate and place in the sun for 2 hours.

Step 2

Cut green mangoes into big cubes and put into a bowl. Add salt and 1 tsp turmeric powder, mix well and set aside.

Step 3

Add red chilli powder, mustard powder, fenugreek seeds, onion seeds, asafoetida, fennel seeds and salt to the green mangoes bowl and mix well.

Step 4

Add 1 cup olive oil and mix well. Add chickpeas and mix again.

Step 5

Make alternate layers of mangoes and dried gourd in a sterilized container till all the ingredients are used up. Pour remaining olive on top. Cover the container with muslin cloth and place in the sun for 10-12 days.

Step 6

Serve as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.