bottle gourd pickle inn

Bottle Gourd Pickle (Lauki/Ghia Achar)

Cooking Time : 7 minutes for micro cooking.


Bottle gourd
700 gm
Malt vinegar
2¼ cups
Mustard seeds
2 tbsp
Fenugreek seeds
1 tsp
Red chillies
Ginger-Garlic paste
4 tbsp
½ tbsp

Preparation & Cooking

  1. Peel and cut the gourd lengthwise into 2 pieces; remove the seeds and cut into 1½-inch pieces.
  2. Micro boil gourd pieces with vinegar for 6 minutes on HIGH, covered. Stand for 2 minutes and remove. Cool.
  3. Place mustard seeds, red chillies and fenugreek in a heatproof plate and cook on HIGH for 1½ minutes.
  4. Remove and grind to a fine paste with ¼ cup vinegar, salt and ginger-garlic paste. Add more vinegar if required to get pouring consistency.
  5. Mix boiled gourd pieces and spice paste together and put in a clean glass jar. Tie a muslin cloth on mouth of the jar and place it under sunshine for 2 to 3 days without a lid.


Serve it with any Indian meal.


This pickle will be ready to eat after 3 to 4 days as the spices take time to mature.

*All the images are indicative.

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