Tinda Pickle Recipe

Tinda Pickle is a healthy, homemade pickle, made with tinda (Indian round gourd / apple gourd or Indian Baby Pumpkin), mixed with some fresh Indian herbs and lots of mustard oil.

Prep time:
Cook time:
Total time:
Yield: 20 servings


  • 1 kg Tinda
  • 2 cups mustard oil
  • 3 tsp red chilli powder
  • 2-1/2 tsp aniseed
  • 2 tbsp coriander powder
  • 2 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • 1-1/2 tsp fenugreek seeds
  • 4 tbsp salt

How to make Tinda Pickle:

  1. Peel and cut the round gourd in small pieces.
  2. Boil in good amount of water until tendered.
  3. Put the boiled tinda in sieve to drain the whole water.
  4. Heat a saucepan and add only 1 tbsp of mustard oil.
  5. Saute the seeds and fenugreek until light brown.
  6. Cool and grind coarsely.
  7. Mix ground ingredients, salt, turmeric and spices very well.
  8. Stir in boiled tinda and then pour the pickle in clean air tight jar.
  9. Add remaining mustard oil and shake the jar very well.
  10. Leave for 6-7 days and shake it once daily.
  11. You can serve this delicious pickle after 7-8 days.


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