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4 May, 2016

BITTERGUARD / KARELA / HAGALAKAYI CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh

During summer Raw mango chutney/tokku, karela chutney, grated raw mango, mango pickle are some of the essentials kept in my refregirator. I use grated raw mango in Huli (sambar), Saaru (rasam) instead of tamarind water on alternate days. Like wise I use grated Amla during winter on alternate days. Here I’m sharing the recipe of bitter guard chutney

 

 

 

        Ingredients :

  • Bitter guard – 2 medium sized ( approximately 1/2 cup)
  • Turmeric powder – 1/2 tsp
  • Salt as required

 

       Other Ingredients :

  • Oil – 1/2 tbsp
  • Mustard seeds – 1/2 tsp
  • Green chilli paste – 1/2 tbsp ( I used 4 nos., which were not too hot )
  • Tamarind water (thick) – 1 to 2 tbsp
  • Jaggery – 1 to 1&1/2 tbsp      

 

       PROCEDURE :

  • Wash & grate the bitter guard, mix Turmeric powder and salt, combine well and keep it aside for 15 minutes
  • Heat oil in a pan add mustard seeds, green chilli paste stir once and add bitter guard mixture
  • Saute it and add tamarind water & jaggery…. stir it occasionally and let it cook till bitter guard becomes soft and comes as whole thing
  • Check for the salt and it is ready to use

 

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 NOTE : Sometimes we get Bitter guard’s which are more bitter than usual, So adjust the other ingredients according to the bitterness level.