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I am not a big fan of spicy Indian style pickles. My mom makes sure she keeps me stocked with fresh pickles every year, but I rarely eat them. In my house, my husband is the major consumer of these spicy pickles. He also likes the simple chutneys made with vegetables, so I make them occasionally. They keep well in the fridge for 4~5 days.
Bittergourd Chutney

I saw this pachadi/ chutney recipe made with bitter gourd/ kakarakaya on a cooking show. Recipe is very simple to make and the method of making is quite interesting. Bitter gourd is usually cooked with lot oil for a very long time to reduce the bitterness, but in this recipe it is ground into a coarse paste and then cooked in little bit of oil until it is cooked through.

I was initially skeptical on how the chutney was going to turn out, but it tasted great. It was very mildly bitter and was super tasty. It is great to serve with steamed rice, roti or even dosa.
Bittergourd Chutney
Print Recipe
Kakarakaya Pachadi (Bittergourd Chutney) Yum
Very easy to make Kakarakaya Pachadi (Bittergourd Chutney). Bittergiurd is ground into a coarse paste and then cooked in little bit of oil until it is cooked through.
Kakarakaya Pachadi (Bittergourd Chutney)
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Kakarakaya (Bittergourd), chopped (about 2 medium or 4 small)
  • 1 Onion - medium
  • 2 tsps Chili powder Red  (adjust as per taste)
  • 1 ~ 2 tbsps Tamarind paste (adjust as per taste)
  • 2 tsps Kosher Salt (adjust as per taste)
For Tempering:
  • 2 tsp Chana dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Asafoetida / Hing
  • 2 Chilies Dry Red
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Kakarakaya (Bittergourd), chopped (about 2 medium or 4 small)
  • 1 Onion - medium
  • 2 tsps Chili powder Red  (adjust as per taste)
  • 1 ~ 2 tbsps Tamarind paste (adjust as per taste)
  • 2 tsps Kosher Salt (adjust as per taste)
For Tempering:
  • 2 tsp Chana dal
  • 2 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Asafoetida / Hing
  • 2 Chilies Dry Red
Kakarakaya Pachadi (Bittergourd Chutney)
Instructions
  1. Grind bittergourd, onions, tamarind paste, salt and red chili powder into a paste. If you like texture to your chutney, then coarsely grind it or make it into a smooth paste.
  2. Heat 3tbsp oil, add the tempering ingredients and once the dals get golden and the seeds start to splutter, add the paste. Turn off the heat to low and cook, stirring frequently, until the mixture comes thickens and bittergourd is cooked through, about 12~15 minutes.
  3. Store in an airtight container in the refrigerator for up to 10 days.
Recipe Notes

Bittergourd Chutney

Linking this to Valli's 'Cooking from Cookbook ChallengeMarch -- Week 4'.

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10 thoughts on “Kakarakaya Pachadi (Bittergourd Chutney)”

  1. Everyone but me loves spicy food here! Hubby and me are huge fans of bittergourd so am surely going to make this. Pics are so tempting Pavani…

  2. A very easy recipe for a chutney I Say… This must be a good way to include such vegiies in our diet

  3. Lovely colour Pavani, I have seen Athamma making different pachadis with this vegetable as well..must have tasted good..

  4. So glad to heat that you liked the recipe. This is one of my favorite recipe too. Thank you for letting me know 🙂

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