Bitter Gourd Pickle
Karele ka Achaar
करेले का अचार
"A bold Himalayan classic where bitterness becomes brilliance."
Description
Trsna’s Karele ka Achaar is a bold celebration of Himachal’s culinary ingenuity
Not everyone is a fan of bitter gourd due to its pronounced bitter taste, but it is rich in nutrients like vitamins A, C, B vitamins, iron, and potassium. . Eating it regularly can aid digestion, purify the blood, help manage weight, and keep blood sugar in check.
Trsna’s Karele ka Achaar changes the way you think about this veggie. We hand-slice tender white bitter gourd into rings, then turn them into a bright, tangy, and healthy pickle. Its lively flavours tame the bitterness and showcase the creativity of Himalayan kitchens—give it a taste, and change your perception of this amazing veggie, you might just fall in love with it.
Our Karela ka Achaar is crafted at the peak of Himachal’s bitter gourd season in small, artisanal batches at source, using only locally harvested, mountain-fresh ingredients and a traditional heirloom recipe handed down through generations. We shun gimmicks and substitutions—including our original mustard oil—so every jar delivers the true, uncompromised taste of tradition. No shortcuts. Just pure, bitter brilliance in every spoonful. A bold harmony of crisp white bitter gourd and artisan spices that transforms every bite into a lively dance of earthy bitterness and warming zest.
Ingredients
White Bitter Gourd Pieces (60%): provide a tender-crisp bite and signature vegetal bitterness.
Mustard Oil: infuses each shard with pungent warmth and authentic regional character.
Lemon Juice: adds bright, citrusy tang that tempers the gourd’s natural bite.
Salt: balances flavours and acts as a natural preservative for lasting quality.
Black Salt: introduces a subtle mineral savoury note that deepens complexity.
Sun-dried, roasted, stone-ground spices:
Red Chillies: inject smoky heat and vibrant colour.
Mustard Seeds: pop with sharp, floral pungency.
Fenugreek Seeds: lend gentle bitterness and earthy depth.
Fennel Seeds: weave in sweet, anise-like warmth.
Nutmeg: offers a sweet, nutty spice accent.
Turmeric: imparts earthy warmth and golden hue.
Asafoetida: anchors the blend with savoury, umami-rich depth.
Preservative (E214): extends shelf life without dulling the fresh, vibrant flavours.
History
Karele ka Achaar has its roots in Pahadi kitchens, where resourceful cooks transformed even the most challenging ingredients into delicacies. Pickling bitter gourd was a way to preserve its medicinal value while balancing its intensity with spices, lemon, and mustard oil. Over time, it became a winter staple, especially valued for its warming and digestive properties.
Fun Facts
- Bitter gourd is called Karela in Hindi, Karle or Karli in Marathi, Karla or Uchhe in Bengali, Karelo in Gujarati, Hagalakai in Kannada, Kaippakka in Malayalam, Pavakkai in Tamil, and Kakara in Telugu.-
- Bitter gourd is one of the few vegetables that’s pickled for its bitterness, not in spite of it.
- In Himachali homes, this pickle is often made with white karela, a milder and more aromatic variety.
- It’s considered a “functional food”—where taste and therapeutic value go hand in hand.
Flavour, Taste & Texture
- Flavour: Bitter, citrusy, and spiced with aromatic warmth.
- Taste: A layered profile of bitter, sour, spicy, and umami.
- Texture: Chewy, slightly crisp gourd pieces in a thick, spice-rich oil base.
Health Benefits
- Blood Sugar Regulation: Bitter gourd is known to support glycaemic control.
- Digestive Aid: Fennel, fenugreek, and asafoetida soothe the gut.
- Liver Detox: Bitter gourd and turmeric support liver function.
- Rich in Antioxidants: Helps reduce inflammation and oxidative stress.
Serving Suggestions
- Pair with dal-chawal, khichdi, or curd rice for a bitter-spicy contrast.
- Serve with parathas, theplas, or poori for a traditional North Indian breakfast.
- Add to cheese boards or mezze platters for a gourmet twist.
- Use as a chutney substitute with samosas or pakoras.
Fusion & Quick Recipe Ideas
- Pickle Aioli: Blend with mayo or yoghurt for a zesty sandwich spread.
- Karela Quesadilla: Layer with cheese and sautéed onions in a tortilla.
- Pickle-Stuffed Paratha: Use as a filling with mashed potatoes or paneer.
- Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.
- Karela Pickle Butter: Mix with softened butter and smear on toast or grilled corn.
Frequently Asked Questions (FAQs)
- What makes Trsna’s Karela ka Achaar special, compared to other brands?
Trsna’s Himachali Karela ka Achaar uses 60% white bitter gourd pieces, sourced fresh from the hills and prepared in small batches at origin. Marinated in pungent mustard oil and balanced with lemon juice and black salt, the gourd is paired with a deeply aromatic heirloom spice blend featuring nutmeg, fennel, and fenugreek. True to tradition, we never substitute ingredients—especially oil—and follow a recipe handed down through generations for bold, uncompromised authenticity.
- Is the pickle spicy?
Yes—moderately. Red chillies, mustard seeds, and fenugreek lend warmth, but it’s tempered by citrus from lemon juice and sweetness from fennel. Nutmeg adds a subtle lift, making the spice profile balanced and pleasantly layered.
- How should I store the pickle after opening?
After each use:
– Wipe the jar rim clean
– Seal tightly
– Refrigerate
Use a clean, dry spoon every time to avoid introducing moisture or spoilage.
- How long does the pickle stay fresh?
– Unopened: Up to 12 months
– Opened & refrigerated: 6–8 months, when handled with care
- Are there any additives or preservatives used?
We only use food-grade preservative (INS 214) for shelf life support. No artificial colors, flavor enhancers, or filler ingredients—just honest, traditional contents.
- Is the pickle vegan and gluten-free?
Absolutely! Trsna’s Karela ka Achaar is:
– ✅ 100% Vegan
– ✅ Naturally Gluten-Free
There’s no dairy, grains, or animal-based ingredients involved.
- Can I use it in cooking or only as a condiment?
Both. It adds a tangy-bitter layer to:
– Stir-fried veggies
– Rice bowls
– Stuffed parathas
Or enjoy it as a side with dal-chawal, rotis, or even sandwiches.
- Where is the pickle made?
This pickle is handcrafted at source in Himachal Pradesh by skilled artisans. Ingredients are locally sourced to preserve the regional soul of Himalayan culinary heritage.
- Do you ship internationally?
Yes—Trsna offers international shipping to selected countries. Rates and delivery timelines are calculated during checkout based on your location.
- What’s the best way to enjoy it the traditional way?
Mix a spoonful into hot steamed rice with ghee, or serve alongside curd rice, aloo sabzi, or chapatis for an honest-to-goodness mountain meal that brings boldness, balance, and comfort in every bite.
Certifications
| Weight | 100gm, 400gm |
|---|
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