Tindora Pickle Recipe – Authentic Indian Tindora & Vinegar Pickle

Last Updated on 4 months by Neha Deshmukh

Tindora Pickle Recipe – Authentic Indian Tindora & Vinegar Pickle

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful pickle to brighten up your meals. And let me tell you, this Tindora Pickle is it. I first stumbled upon this recipe through my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the tangy, slightly crunchy result is just divine. Get ready to add a little zing to your plate!

Why You’ll Love This Recipe

This Tindora Pickle is more than just a condiment; it’s a little burst of Indian flavor. It’s perfect with simple dal-chawal, alongside parathas, or even as a side with your favorite Indian snacks. Plus, it’s a fantastic way to use tindora, a vegetable that sometimes gets overlooked. You’ll love how simple it is to whip up, and the incredible taste will have you coming back for more.

Ingredients

Here’s what you’ll need to make this delicious Tindora Pickle:

• 350 grams Tindora
• 1 tablespoon White Vinegar
• 3 tablespoons Pickle Masala
• 1 tablespoon Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this pickle special.

• White Vinegar: We’re using white vinegar here for a really clean, bright tang. You can experiment with other vinegars (I’ll talk about that in the FAQs!), but white vinegar is traditional and gives a lovely crispness.
• Pickle Masala: Pickle masala blends can vary so much depending on the region! I usually use a North Indian blend, but you can find South Indian versions that are spicier and have a different aroma. Feel free to experiment and find your favorite.
• Tindora: Tindora, also known as Indian Round Gourd, has a mild, slightly grassy flavor when raw. Pickling transforms it into something truly special – it becomes wonderfully crunchy and absorbs all those delicious flavors. Don’t be intimidated if you haven’t cooked with it before!

Step-By-Step Instructions

Alright, let’s get pickling! It’s super easy, I promise.

1. First, wash the tindora thoroughly and pat it dry. Then, slice them into thin rounds – or whatever shape you prefer, really!
2. In a bowl, combine the sliced tindora, white vinegar, and salt. Give it a good mix, making sure everything is evenly coated.
3. Now, cover the bowl and let it rest at room temperature for 1-2 hours. This marinating step is key – it helps soften the tindora and lets the flavors start to meld.
4. After the marinating time, uncover the bowl and add the pickle masala. Mix well, ensuring every piece of tindora is coated in that flavorful spice blend.
5. Drizzle the oil over the mixture and stir to combine. The oil helps preserve the pickle and adds a lovely richness.
6. Finally, transfer the pickle to a clean, dry glass jar. Refrigerate it, and try to resist the urge to snack on it immediately! It’s best enjoyed after a few days, but you can start tasting it after about 10 days.

Expert Tips

Here are a few things I’ve learned over the years that will help you make the best Tindora Pickle:

• Drying is Key: Make sure the tindora is completely dry after washing. Any excess water can affect the texture of the pickle.
• Taste as You Go: Don’t be afraid to taste the mixture and adjust the salt or pickle masala to your liking.
• Use a Clean Jar: A clean, dry glass jar is essential for preserving the pickle properly.

Variations

Want to make this pickle your own? Here are a few ideas:

• Spice Level Adjustments: If you like things spicy, add a pinch of red chili powder or a few chopped green chilies to the mixture. My friend, Priya, always adds a dash of cayenne pepper!
• Regional Pickle Masala Variations: Experiment with different pickle masala blends. South Indian blends often include fenugreek seeds and mustard seeds for a bolder flavor.
• Oil Choices: While I usually use a neutral oil like sunflower oil, you can also use mustard oil for a more traditional, pungent flavor.
• Storage Life Extension: For a longer shelf life, you can add a pinch of turmeric powder to the mixture. It acts as a natural preservative.

Serving Suggestions

This Tindora Pickle is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With dal-chawal (lentils and rice) – a classic combination!
• As a side dish with parathas (Indian flatbreads).
• Alongside yogurt for a cooling and flavorful snack.
• As a condiment with samosas or pakoras.

Storage Instructions

Store the Tindora Pickle in an airtight glass jar in the refrigerator. It will stay fresh for up to 10 days. Make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

Got questions? I’ve got answers!

• What is Tindora and what does it taste like? Tindora is a small, round gourd that’s popular in Indian cuisine. It has a mild, slightly grassy flavor when raw, but it becomes wonderfully tangy and crunchy when pickled.
• Can I use a different vinegar? Yes, you can! Apple cider vinegar or rice vinegar would also work, but they’ll give the pickle a slightly different flavor profile.
• How do I know if the pickle has gone bad? If you notice any mold, discoloration, or a foul odor, discard the pickle immediately.
• Can this pickle be made without oil? While oil helps with preservation and flavor, you can try making it without. However, it won’t last as long and the texture might be slightly different.
• What kind of pickle masala is best for this recipe? It really depends on your preference! North Indian blends are milder, while South Indian blends are spicier. Experiment and find one you love!

Enjoy making this delicious Tindora Pickle! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!