Is karela chutney very bitter?

No — frying, tamarind and jaggery mellow it into a balanced sweet-sour-bitter chutney that even karela-sceptics enjoy.

Is it good for diabetics?

Bitter gourd is traditionally valued for blood-sugar support. Use the jaggery sparingly if you're watching sweetness.

Karela (Bitter Gourd) Chutney

Name: Karela (Bitter Gourd) Chutney
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 medium Bitter gourd (karela); 4 pieces Dry red chillies; 1 tbsp Tamarind; 2 tbsp Anveshan Jaggery Powder; 3 cloves Garlic; 0.75 tsp Salt; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

A moreish way to eat bitter gourd — karela sautéed in Anveshan Wood-Pressed Groundnut Oil and balanced with tamarind and Anveshan Jaggery Powder.

Time breakdown

Prep Time10 min

Cook Time12 min

Total Time22 min

Ingredients

Bitter gourd (karela)
Dry red chillies
Tamarind
Garlic
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Karela (Bitter Gourd) Chutney

1
Thinly slice the karela. Heat the Anveshan Groundnut Oil and fry the slices with garlic and dry red chillies until deep golden and crisp.
2
Cool, then grind with tamarind, Anveshan Jaggery Powder and salt to a coarse chutney.
3
Taste and adjust the Anveshan jaggery so the bitterness is balanced, not hidden.

Tips for the Best Karela (Bitter Gourd) Chutney

✓Fry the karela in Anveshan Groundnut Oil until crisp and golden — this is the single biggest step in cutting bitterness.
✓Tamarind and Anveshan Jaggery Powder together balance the bitterness into a sweet-sour taste.