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Karela (Bitter Gourd) Chutney Recipe

This Karela Chutney is an original recipe and you will be amazed what a bit of Peanuts and Sesame Seeds can do to a dish!
Karela (Bitter Gourd) Chutney
Recipe Ingredients

  • Chinese Karela – 3 large (de-seeded)
  • Salt – to taste
  • Oil – 2 tbsp or 3 tbsp (depending on the size of the karela)
  • Mustard Seeds – 1/4 tsp
  • Fenugreek Seeds – 1/8 tsp
  • Peanuts – 1/2 cup (roughly crushed)
  • Sesame Seeds – 2 tbsp
  • Turmeric Powder – 1/4 tsp
  • Red Chili Powder – to taste
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Lime/Lemon Juice – 1 tbsp or to taste
Recipe Method

  1. Finely chop the Karela, preferably in a food processor.
  2. Sprinkle Salt generously, mix well and set aside for 30 minutes.
  3. After 30 minutes, take the Karela in your palms and squeeze the juice out of it.
  4. Set aside and meanwhile heat a skillet on medium heat.
  5. Pour in the Oil and once hot, add in the Mustard Seeds and allow them to pop.
  6. Add in the Fenugreek Seeds and cook for 15 seconds.
  7. Add in the Sesame Seeds and allow them to pop.
  8. Add in the crushed Peanuts and cook till they turn light golden in color.
  9. Add in the squeezed Karela, mix well.
  10. Also, add in the powdered spices – Red Chili, Coriander, Cumin & Turmeric.
  11. Mix well and cover and cook till the Karela is cooked.
  12. Stir occasionally.
  13. Once the Karela is cooked all the way through, remove the cover and allow it to dry out and turn crispy.
  14. Add in the Lime/Lemon juice and mix well.
  15. Cook it to desired crispy-ness.
  16. Serve hot or cold.

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