Bittergourd chutney(Karathe chutney)

Since my parents are here, I am getting good home made food. I asked aayi to make something delicious and something that is not already on this blog so that I can post them :). They have also brought many recipes that they had collected from different sources, I will try those dishes only after my parents return back to India. My main concentration during their stay here would be to get as many authentic recipes as possible. That also would mean, I will be posting many coconut dishes – atleast 60% of Konkani dishes have coconut in them.

Yesterday we invited one of our friend for dinner. He wanted to have aayi’s food. So it was a all Konkani dinner and his request was for karathe kismuri. Last time when he was at our place, I had made karathe kismuri and he said his mom makes it in a little different way. So aayi thought of making this version which has a slight difference. We all liked this very much and I think I will be making this more often now.

3/4 cup fresh/frozen coconut
3-4 red chilies
1/4 tea spn tamarind extract or 1 small piece of tamarind
3/4 cup chopped bitter gourd
1/2 cup chopped onion

Cut bitter gourd into small pieces and sprinkle around 1 tea spn salt and keep aside for about 30mins. Squeeze the pieces with hand to remove as much juice as possible.
In a pan, heat little oil and on a medium heat fry them till they become almost black and crispy.
Grind coconut with red chilies and tamarind without adding much water. The paste should be thick (about chutney consistency).
Mix a little salt with onion using hand(be careful with salt since the bitter gourd pieces retain the salt).
While serving, mix the bitter gourd pieces and onion with the paste and check salt. The pieces should not be mixed in advance, otherwise they loose their crispiness.

Serves : 2-3
Preparation time : 20mins

23 thoughts on “Bittergourd chutney(Karathe chutney)”

  1. oooh my favorite veggie…. yum…. love anything with bittergourd… and waiting for all those nice coconut based recipes 🙂

  2. Wow so nice, this is going to be a keeper.

    Dear since your mummy is here ask her if she knows some recepes with sweet mangoes.



    Shilpa: Oycie, I am searching for the mango recipes. Aayi knew few most of them already on the site. I will surely post them as and when I come across.

  3. Shilpa! I’m so happy that your parents are visiting you! Please give them my regards!

    This looks quite good. I am becoming very fond of the coconut-chile-tamarind combo… 😉 So, does this mean you are eating raw onions now? 😀

  4. Shilpa,
    Firstly my regards to ur parents.My amma too makes it in the similar fashion..
    tks for posting …wd make it some day during the week as i finished my karate yesterday making upkari.

  5. This is a very unusual chutney indeed…never thought we could make chutney with bitter gourd! What an interesting medley of flavours – all five of them actually : sweet (from the coconut), salty, sour, bitter, and hot!

  6. this is a very different recipe. My husband and me both like bittergourd and will definitely try out your recipe. Thanks for sharing.

  7. This is a very traditional recipe but also made not so frequently at home since it is very unhealthy — it removes most of the benefits of karela. First the bitter juice is removed and then it is deep fried. So while it tastes good, other recipes of karela are preferable to this one.

    Shilpa: Swetha, a small modification…the pieces are not deep fried here.

  8. Shilpa- I just finished preparing, and eating plenty, of this: very, very tasty!

    (I would like to try the dried shrimp kismuri now!)

    I had it with rice; I read in your other post that this is eaten with chapatis, is this ever eaten with dosas?

    Shilpa: Pelicano, usually the version with only onion is served with chapathis. Never seen anyone eating this with dosas. Papad, bitter gourd and dried shrimp versions are usually served with rice as a side dish.
    Btw…I still don’t like raw onions. But somehow developed a liking for these kismuris :). They are hard to resist.

  9. Very very tasty…I love anything to do with coconut.Now that eating coconut is considered good why not enjoy your mom’s dishes.

    Shilpa: Yay…a like minded person :). I love coconut too, its mainly because I have grown up eating it and we had very little food which didn’t involve coconut. Now that I am grown up, I can’t change that habit.

  10. Well, it’s very good with rice- I guess my instinct was right on target! 😉

    Now, after eating this, I am beginning to crave chana gashi… 🙂 and kushil narla (lashil 🙂 ) chatni…all very good summer food!

    Shilpa: Pelicano, I sincerely think you should try all Konkani dishes that I have posted. Considering what I have known you in last few months, I am sure you would love all of them. Now that it is scientifically proven that coconut is not bad for health, I think we can eat it more :D.

  11. Sabitha Shenoy

    Dear Shilpa,
    one more quick kismuri. Mix the fried bittergourd pieces of the above recipe with green chilli bits, coconut scrappings freshly grated, finely chopped onions. If you like the kirmuri to be little more pungent then, mix this mixture with pound(or dry ground) (fried red chilli and tamarind mixture). with a spoon of coconut oil on the top. coriander leaves opt.

    Shilpa: Yes, this is what we call kismuri(i have given the link). But we don’t put green chilies to it, I will try it sometime. Thanks.

  12. Hi Shilpa,
    Your collections are too good and the way you have presented it…Hats off to you.
    I am just dumb founded seeing your recipes. What a perfection !

    Bittergourd chutney…sounds new. Let me try it.
    Thanks for the post.

  13. All the viewers get only to see this recipe. I was the lucky one who got to eat it 🙂 I am making this dish today. Thanks to your mom for the wonderful meal. Yaad aa gaya mujhko guzra zamana…

  14. I think there are 2 swetha’s:-) Anyway this is a new recipe, however doesnt this taste a little bitter without the sugar?

    Swetha -G

  15. Shilpa,

    Here is my karela chutney recipe.

    1 CUP Karela Chopped
    1 cup fresh coconut
    red chillies 5/6
    methi seeds 1/2 tsp
    jaggary as needed

    corriender seeds 1/2 tsp
    mustard 1/2 tsp

    boil the karela with salt in a little not throw the water.(use this water for grinding.
    heat the tawa and dry roast coconut, chillies,corriender,mustard,methi . grind the karela and rest of the ingredients with the water in which you boiled the karela.
    season this chutney with coconut oil ,mustard and curry leaves.
    chutney should be thick and not watery.

  16. Dear Shilpa, Hope you had fun when your parents visited and hope you learnt many more of these exotic dishes for us? For me, the first time I learnt about chutney as inclusive of chopped veggies was when Pedatha taught us the dosakkai pachchadi. I love bittergourd dishes and am excited about trying this one out. It looks so tasty and unique.

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