Easy Goan Tendli Pickle Recipe

Hot and Sweet Tendli Pickle

Goa has a number of tasty traditional pickles. This pickle ranks among the most popular ones. A hot and sweet tendli pickle, this is a much-loved, all-time favourite, yet a traditional Goan pickle. It’s hot, it’s sweet, and lip-smacking tasty. I had many requests for this, and that’s why I’m so happy to finally share my recipe for Goan tendli pickle with you.

The best part? It’s so easy to make. Just three simple steps. Slice and dry the tendli. Prepare the pickle masala. Cook the pickle. And then your pickle will be ready to fill into sterilised bottles for you to enjoy. The hard part is waiting for the Goan tendli pickle to mature. This could take around 10 – 12 days, sometimes a little more. It will stay good at room temperature for around a month, and for several months in the fridge. However a pickle as tasty as this one is, rarely lasts for more than a few weeks.

Tendli, called ivy gourd in English, has many health benefits. It is rich in B Vitamins, fibre, iron, and potassium, is good for your heart, and has the property of regulating blood sugar levels.

Do give my Goan tendli pickle recipe a shot. And then enjoy your homemade tendli pickle with rice or chapatis. I assure you your family will thank you for learning how to make this tasty tendli pickle. And if this recipe has got you all excited about discovering recipes for other Goan pickles, here are the links to my Goan brinjal pickle recipe and the Goan raw mango chutney.

Ingredients

500g tendli (ivy gourds)

1 tbsp salt + ¼ tsp later

1 tsp methi (fenugreek) seeds, lightly roasted

1 ½ tsp mustard seeds, lightly roasted

2 tsp jeera (cumin seeds), lightly roasted

1 tsp peppercorns

1 ½ tsp turmeric powder

2 ½ tbsp – 3 tbsp Kashmiri chilli powder

(OR  2 ½ to 2 ¾ tbsp regular chilli powder)

2″ long, thick piece of ginger, sliced

18 medium-size garlic cloves, sliced

½ cup oil

½ cup sugar, powdered

½ cup + 3 – 4 tbsp vinegar

Procedure

1. Wash and wipe the tendli dry. Slice each lengthwise into around 6-8 pieces.
2. Mix the sliced tendli with 1 tbsp salt and cover and set aside for ½ an hour.
3. The tendli will release a little liquid. But transfer just the tendli pieces (discarding the liquid) to a tray or thali. Spread them evenly to form a single layer, cover with a muslin cloth or any protective cover through which the sun’s heat can get to the tendli, and set the tray in the sun to sun-dry the tendli for around 3 to 4 hours. Then air dry them for a few more hours or overnight. If you don’t get strong sunlight in your balcony or through your windows, dry the tendli in a regular oven or microwave oven in the convection mode, at 120 C for approximately 15 to 20 minutes. After that, air dry them for a few hours. But remember, ovens and oven times vary. So make sure you take the tendli out of the oven as soon as they’re partially dried. This could take a little more or a little less than 15 minutes. DON’T DRY THE TENDLI COMPLETELY!
4. Next, in a dry grinder jar, dry grind the lightly roasted methi, mustard, and cumin seeds. To the same jar, add the sliced garlic and ginger, the peppercorns, chilli powder, and turmeric powder. (You could start with a little less chilli powder if you want the pickle to be mildly hot and adjust the taste later.)  Add 3 tbsp vinegar (or a little more, if necessary) and grind everything to a smooth paste.
5. Now heat the oil. Roast the masala in it for around 3-4 minutes. Add the semi-dried tendli slices and continue stirring and cooking the tendli on low heat for around 15 minutes.
6. Then, add the powdered sugar and vinegar and continue cooking everything on low heat for another 15 minutes or so, till the tendli is cooked but not exactly soft.
7. Taste the pickle. Adjust the taste by adding more salt, vinegar, or chilli powder.
8. Finally, transfer the pickle to a sterilised bottle while still hot. It will have a layer of oil on top. Fit the lid on the bottle only after the pickle cools completely.
9. Let the pickle mature at room temperature for around 10 to 12 days. After that, it can be kept outside the fridge for a couple of weeks or so and then you could move it to your fridge.

Enjoy!