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  • Bitter gourd                                                                                         6 medium size
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  • Vinegar                                                                                                  ½ cup
  • Red chilli powder                                                                             1tbs
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  • Fenugreek [methi] seeds, coarsely ground                      1tbs
  • Fennel [sanuf] seeds, coarsely ground                               ½ tbs
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  • Nigella [kalonji] seeds                                                                   2tsp
  • Salt                                                                                                            2tbs
  • Mustard oil                                                                                           ½ cup
  • Mango powder [amchoor]                                                           1tbs
  • Turmeric powder                                                                               1tsp


1-Cut bitter gourds in roundels then halve them, apply salt and keep aside for one hour.

2-Squeeze out the bitter gourds and sundry for one day.

3- Put vinegar, fenugreek, fennel, amchoor, turmeric, salt and half of the oil in a bowl, add karele and mix well.

4-Heat remaining oil in a pan, crackle kalonji and add to the achar.

5-Bottle in a sterilized jar, keep out in direct sun light for 4-5 days.

6-Achar is ready to serve and can be store for 6 month.


Ganth gobi ka achar

Amba haldi ka achar

Kathal ka achar

Spicy garlic achar

Mooli ka achar

Kamal kakdi ka achar

About Anil Kumar

Chef at Mayuri Farms and Restaurant