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Instant Ivy Gourd Pickle/Tindora Achaar

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Recipe: Instant Ivy Gourd Pickle/ Tindora Achaar

Instant Ivy Gourd Pickle/Tindora Achaar is an easy and quick pickle recipe which does not require the sun or any period of time for the main ingredient to soften. This recipe comes in handy when you are preparing a big lunch or dinner thali for guests and you don’t have any other pickles to serve. All you need is some oil, ready made pickle masala and of course ivy gourd or tindora.

I personally love using Apex pickle masala which I bought online from Amazon. Isn’t that a great online shopping portal? Has made my hubby crazy, shopping for everything without moving out of the house. Just had to remind him that it wouldn’t last too long. As soon as we’re back in Kenya, convenient shopping method stops!

 

Sharing This Recipe With A-Z Recipe Challenge

What is the A- Z Challenge? Well, we’re a Facebook group and every alternate month the participants make a dish with the  relevant letter. The group was started in May 2018 by Jolly Makkar and Vidya Narayan.

This month we’ve got to think of an ingredient which begins with I, and it has to be the English name. Now that seriously doesn’t give anyone much choice, does it? A lot of discussion on the group took place about how to tackle this issue. Unfortunately, I was not able to participate actively in the discussion as I was travelling.

Memories

This letter wise cooking sometimes allows one to think ahead, like I had the thought of using Inca Berries (also known as Cape Gooseberries, Golden berry,  Physalis, or Peruvian Ground cherry). The thought came to me when on the Canadian Mountaineer Rockies train journey, the chef served desserts on both days topped with one golden berry. I thought I’d be able to get them in abundance when I reached US, but unfortunately where my sister in law is based in a very small town. The supermarket didn’t have any. So had to shelve the idea. But hoping that when I can buy some of these yummy berries I will be able to make what I had in mind.

When I got back to India, the two other obvious ingredients beginning with I were Iceberg Salad and Ivy Gourd. Ivy Gourd is what I used as over the weekend I had my neighbours over for a typical Gujju meal and realized that I didn’t have any pickles to serve. That reminded me of my neighbour back in Mombasa who would cut ivy gourd or tindora(tendi, tindi) into rounds or long strips, add hot oil and ready pickle masala(spice mix). And pickle is ready in a jiffy.

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Ingredients Required For Instant Ivy Gourd Pickle/Tindora Achaar

Ivy Gourd 

Also known as tindora in Gujarati. Tendi or tindi in Hindi. Make sure you choose young tender ones and not the old ones. When you cut the tindora into half and the flesh is dark orange or red don’t use those tendi as they are old. While we are on ivy gourd, have you tried Tindora Nu Shaak, Gujarati style?

Pickle Masala

Use ready made or homemade pickle masala or spice mixture. I prefer to use the Apex Brand ready made pickle masala.

Green Chillis

Optional. I like to add a few as some people enjoy green chillis with their meal.

Salt

Add according to your taste. Can add table salt or any salt of your choice.

Oil

Any oil of your choice. I use either sunflower oil or peanut oil. I like to add extra oil for two main reasons. If the pickle is leftover, it stays fresh fresh for at least a week. But have to keep it in the fridge as the ivy gourd is raw. Secondly, the spicy oil can be drizzled over khichdi, rice, papdi no lot.

Fennel Seeds

My neighbour doesn’t fennel seeds, but I like to as it makes the pickle taste different. Valiyari is the Gujarati name and saunf is the Hindi one.

Jaggery Powder

No Gujarati style pickle is complete without a bit of jaggery or sugar. Add a little gur or gud to balance the flavours. Remember, this pickle is not excessively sweet.

 

 

 

 

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INSTANT IVY GOURD PICKLE | TINDORA ACHAAR

Instant Ivy Gourd Pickle/Tindora Achaar is an easy and quick pickle recipe which does not require the sun or any period of time for the main ingredient to soften. This recipe comes in handy when you are preparing a big lunch or dinner thali for guests and you don't have any other pickles to serve.
Course condiment, Side Dish
Cuisine Indian
Keyword instant ivy gourd pickle, instant pickle, ivy gourd pickle, pickle recipe, tindora achaar
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 CUP
Author mayurisjikoni

Ingredients

  • 8-10 ivy gourd
  • 2 tbsp ready made pickle masala
  • ½ cup oil
  • 4-6 green chilis optional
  • ½ tsp salt or a little less
  • 1 tsp fennel seeds lightly roasted
  • 1-2 tsp jaggery powder

Instructions

  • Wash the ivy gourd and green chillis. Dry them completely with a kitchen towel.
  • Roast the fennel seeds in a pan over low heat till you get the aroma.
  • Allow the fennel seeds to cool on a plate. Crush lightly with a pestle and mortar or a rolling pin.
  • Heat the oil in a pan till it becomes hot. Take the pan off the heat.
  • Slit the green chillis and remove the seeds and pith if you want to.
  • Cut the ivy gourd into strips or rounds.
  • Put the chillis and ivy gourd in a steel or glass bowl.
  • Add salt, jaggery powder, fennel seeds and pickle masala.
  • Add the warm oil.
  • Mix it well.
  • Store it in a jar till required. It tastes good with theplas, rotis, parathas, khichdi, rice, etc.
  • The pickle stays at room temperature for 2-3 days. After that I store it in the fridge.

Notes

  • The ready made pickle masala has asafetida (hing) so I didn't add any.
  • If the pickle masala is not very hot, then add some red chilli powder.
  • You can add a few raw mango pieces if you like. However, before you do so, sprinkle the mango with salt and leave it on the side for 30 minutes. Then mix in the ivy gourd and proceed as above.
  • Use any oil of your choice.

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