Karela (Bitter Gourd) Chutney

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Ingredients
  • 2 cups Karela (deseeded - coarsely crushed)
  • ½ cup Onion (finely chopped)
  • 2 tbsps Raw peanuts (ground)
  • ½ tsp Salt (or to taste)
  • ½ tsp Ground coriander/cumin mix
  • ½ tsp Red chili powder (or to taste)
  • 1 tsp Garlic (crushed)
  • 1 tbsp Jaggery (gor)
Instructions
  1. Place karela in a cloth bag, squeeze out as much juice as possible.
Ingredients
  • 2 tbsps Oil
  • ½ tsp Mustard seeds
  • ⅛ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
Instructions
  1. Heat oil in a pan on medium heat.
  2. Add mustard seeds, when crackling add turmeric and asafoetida.
  3. Add the onion and garlic, sauté until the onions are transparent.
  4. Add karela and the remaining ingredients except jaggery.
  5. Cook covered until the karela is soft, stir often.
  6. Add jaggery, stir continuously until jaggery is melted.
  7. Remove from heat, empty into a container and let cool.