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.
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.