Instant Bottle Gourd Pickle


Hello and welcome to my corner again. Today I’ll be sharing a pickle-cum-veggie recipe made from bottle gourd eating which has many health benefits. I have made an instant pickle from it with mild spices and is really quite tasty. It can be had with chapatis, paranthas, pooris with a sauteed vegetable and a chutney. So let’s start with its making—


  1. Bottle Gourd – 1.
  2. Asafoetida – 1/2 tsp.
  3. Bay Leaf – 1.
  4. Five Spices – 1 tsp.
  5. Green Chillies – 3.
  6. Turmeric Powder – 1 tsp.
  7. Red Chilly powder – 2 tsp.
  8. Yellow Mustard Powder – 1 tbsp.
  9. Achaar or Pickle Masala – 1 tbsp.
  10. Vinegar – 2 tbsp.
  11. Dry Mango Powder or Amchoor Powder – 1 tsp.
  12. Roasted Five Spices Powder – 1 tsp.
  13. Salt – According to taste.
  14. Mustard Oil – 3 tbsp.


Step 1

Wash and scrape the bottle gourd. Cut it into medium-sized pieces. Blanch it and leave it to dry in fan for fifteen minutes.

Step 2

Take a kadhai and add the mustard oil to it. Now add the five spices and the bay leaf in it. When it crackles add the asafoetida and green chilies and without burning it add the bottle gourd and toss it two times. Now lessen the gas flame.

IMG_3338.JPGStep 3

Next add the salt, turmeric powder, red chilly powder, yellow mustard powder, roasted five spice powder, achaar masala and toss twice. Now add the dry mango powder. Now switch the gas off.

Step 4

When the pickle comes to the room temperature add in the vinegar and store it in a glass jar and you can keep it in sunlight for two hours also. You can serve it immediately.

Our Instant Bottle Gourd Pickle is ready. Serve it with chapatis, stuffed kachoris, along with curries or stir-fries.

Friends do try this recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!




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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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