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9th Floor, Tower A, Spaze iTech Park, Sector 49122018Gurgaon DivisionIN
Mystore
9th Floor, Tower A, Spaze iTech Park, Sector 49Gurgaon Division, IN
+918010412412https://www.mystore.in/s/62ea2c599d1398fa16dbae0a/66defda954ce55002beebf8c/mystore-logo-480x480.png"[email protected]
65868b87e3374681550879a0KARELA PICKLE/ ORGANIC/ TASTY AND HEALTHYKARELA PICKLE/ ORGANIC/ TASTY AND HEALTHY
  1. Bitter Gourd (Karela): Fresh bitter gourds are washed, deseeded, and sliced.
  2. Salt: Salt is used to reduce the bitterness of the gourd and is a crucial element in the pickling process.
  3. Spices: Common spices include mustard seeds, fenugreek seeds, turmeric, red chili powder, asafoetida (hing), and sometimes nigella seeds (kalonji).
  4. Oil: Mustard oil is often used for its distinctive flavor, but other cooking oils can also be used.
    1. Spicy: The combination of spices adds a spicy kick to the pickle.
    2. Tangy: Some recipes may include tangy ingredients like amchoor (dried mango powder) to balance the bitterness.
    3. Aromatic: Mustard oil and aromatic spices contribute to the overall aroma of the pickle.

    Culinary Uses:

    1. Side Dish: Karela pickle is commonly served as a side dish with rice, dal, or Indian bread like roti or paratha.
    2. Condiment: It can be used as a condiment to add flavor to various dishes.
    3. Accompaniment: Karela pickle pairs well with yogurt, providing a contrasting flavor.

    Health Benefits:

    1. Bitter Gourd Properties: Bitter gourd is known for its potential health benefits, including blood sugar regulation and digestive aid.
    2. Vitamins and Minerals: Bitter gourd is rich in vitamins and minerals, contributing to the nutritional content of the pickle
MS-MMAK6ZPGYWW
INR150In Stock
AUSTERE STORE
11
AUSTERE STORE

KARELA PICKLE/ ORGANIC/ TASTY AND HEALTHY

Veg
800 gram
₹150

MRP ₹450

66% OFF

Country of originIndia
BrandAUSTERE STORE
Net Quantity800 gram
Additive infoPreservatives: Sodium Benzoate: Sodium benzoate is a common preservative used to inhibit the growth of microorganisms and extend the shelf life of the pickle. Acidity Regulators: Citric Acid: Citric acid is a natural acid found in citrus fruits and is used as an acidity regulator. It can contribute to the tanginess of the pickle. Coloring Agents: Natural Colors or Artificial Colors: While natural colors from Karela and other ingredients are often sufficient, some products might use additional natural or artificial colors to enhance or standardize the appearance. Flavor Enhancers: Natural or Artificial Flavors: Flavor enhancers may be used to enhance the overall taste and aroma of the pickle. Emulsifiers or Stabilizers: Pectin: Pectin is a natural thickening agent found in fruits. It may be added to improve the texture and consistency of the pickle. Antioxidants: Ascorbic Acid (Vitamin C): Ascorbic acid may be added as an antioxidant to prevent oxidation and maintain the color and freshness of the pickle. Sweeteners: Additional Sugar or Sweeteners: Some recipes may include additional sugar or sweeteners to enhance the sweetness of the pickle.
Batch numberA4
Expiry Date10 MONTHS
Weight850 g
Dimensions12*12*12
Product Dimensions12*12*12
Food typeveg
Ingredients-Karela Pickle Ingredients:Fresh Karela (Bitter Gourd): -Washed and thinly sliced. Remove seeds if desired. -Salt:To sprinkle on Karela slices. Helps reduce bitterness. -Turmeric Powder:Adds color and mild flavor. -Mustard Seeds:Adds a distinct flavor to the pickle. -Fenugreek Seeds:Provides a slightly bitter taste and enhances the overall flavor. -Red Chili Powder:Adjust the quantity based on your spice preference. Adds heat to the pickle. -Asafoetida (Hing):A resin with a strong, pungent aroma. Used in small quantities to enhance flavor. -Mustard Oil:Mustard oil is commonly used, but you can use any cooking oil. The oil adds richness and acts as a preservative. -Mustard Seeds for Tempering (Optional):Used for the tempering process to enhance the flavor.
Nutritional information-Calories -Carbohydrates: -Total Carbohydrates: Around 2 to 4 grams per serving. -Protein:The protein content can vary but is generally minimal, usually around 0.5 to 1 gram per serving. -Fat:The fat content is typically low, often less than 1 gram per serving. -Vitamins:Karela is rich in various vitamins, including vitamin C, vitamin A, and vitamin K. The pickling process may retain some of these vitamins. -Minerals:Karela contains minerals such as potassium, iron, and calcium. The mineral content of the pickle can depend on the ingredients used. -Antioxidants:Karela is known for its antioxidant properties, which may be retained in the pickle. Antioxidants help neutralize free radicals in the body. -Key Considerations:Added Salt and Oil: The sodium content in the pickle can vary based on the amount of salt added. Additionally, the use of oil in the pickle can contribute to the overall calorie
InstructionsKarela Pickle Instructions: Ingredients: Fresh Karela (Bitter Gourd): Washed, thinly sliced, and seeds removed. Salt: To sprinkle on Karela slices. Turmeric Powder: Adds color and mild flavor. Mustard Seeds: Adds a distinct flavor to the pickle. Fenugreek Seeds: Provides a slightly bitter taste and enhances flavor. Red Chili Powder: Adjust the quantity based on your spice preference. Asafoetida (Hing): A resin with a strong, pungent aroma. Mustard Oil: Commonly used, but you can use any cooking oil. Mustard Seeds for Tempering (Optional): Used for the tempering process. Curry Leaves (Optional): Adds a fragrant aroma to the pickle. Green Chilies (Optional): Sliced or chopped for additional heat and flavor. Instructions: Prepare Karela: Wash the Karela thoroughly and thinly slice them. Remove the seeds if desired. Sprinkle salt on the slices and let them sit for a while. This helps reduce bitterness. After some time, rinse the Karela slices under running water and pat them dry. Dry Karela: Allow the rinsed Karela slices to air-dry or use a kitchen towel to absorb excess moisture. Prepare Spice Mix: In a bowl, mix mustard seeds, fenugreek seeds, turmeric powder, red chili powder, asafoetida, and salt. Coat Karela: Coat the Karela slices with the spice mix. Ensure that the slices are well coated. Heat Oil: Heat mustard oil or any cooking oil in a pan until it reaches its smoking point. Allow it to cool slightly. Tempering (Optional): In a separate pan, heat a small amount of oil, add mustard seeds, curry leaves, and green chilies. Allow them to splutter. Combine Ingredients: Pour the tempered oil mixture over the Karela slices. Mix well to ensure the spices and oil are evenly distributed. Cooling Period: Allow the Karela pickle to cool to room temperature. Transfer to Jar: Transfer the pickle to a sterilized glass jar. Ensure the jar is airtight. Maturation Period: Allow the pickle to mature by storing it in a cool, dark place for a few days to a couple of weeks. This allows the flavors to meld and intensify. Shake the Jar: Shake the jar occasionally during the maturation period to distribute the flavors. Serve and Enjoy: Once matured, the Karela pickle is ready to be served as a tasty condiment with meals.
Storage conditionsKEEP IN DRY AREA AND AWAY FROM SUN LIGHT
contact details consumer care[email protected]

  1. Bitter Gourd (Karela): Fresh bitter gourds are washed, deseeded, and sliced.
  2. Salt: Salt is used to reduce the bitterness of the gourd and is a crucial element in the pickling process.
  3. Spices: Common spices include mustard seeds, fenugreek seeds, turmeric, red chili powder, asafoetida (hing), and sometimes nigella seeds (kalonji).
  4. Oil: Mustard oil is often used for its distinctive flavor, but other cooking oils can also be used.
    1. Spicy: The combination of spices adds a spicy kick to the pickle.
    2. Tangy: Some recipes may include tangy ingredients like amchoor (dried mango powder) to balance the bitterness.
    3. Aromatic: Mustard oil and aromatic spices contribute to the overall aroma of the pickle.

    Culinary Uses:

    1. Side Dish: Karela pickle is commonly served as a side dish with rice, dal, or Indian bread like roti or paratha.
    2. Condiment: It can be used as a condiment to add flavor to various dishes.
    3. Accompaniment: Karela pickle pairs well with yogurt, providing a contrasting flavor.

    Health Benefits:

    1. Bitter Gourd Properties: Bitter gourd is known for its potential health benefits, including blood sugar regulation and digestive aid.
    2. Vitamins and Minerals: Bitter gourd is rich in vitamins and minerals, contributing to the nutritional content of the pickle

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