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Karelay ke Chutney

Karelay ke Chutney

A perfect chutney recipe made with peels of karelay. Balanced flavors from the bitterness of karelay, tanginess from imli and sweetness from alu bukhara and shakkar.
Prep Time 1 hr
Cook Time 15 mins
Course Appetizer, Dinner, Lunch, Main Course
Cuisine pakistani, Pakistanicuisine
Servings 4 individuals


  • Karelay skin peels – ½ cup from 4 medium karelay    
  • Ghee – 1 tsp
  • Garlic cloves – 3 cloves,chopped
  • Rai – ½ teaspoon
  • Methi dana – ½ teaspoon
  • Kalonji – ½ teaspoon
  • Sanuf – ½ teaspoon
  • Cumin – ½ teaspoon
  • Salt – ¼ teaspoon or as required
  • Crushed red chili flakes – ½ teaspoon
  • Imli and Alu Bukhara chutney – 2 tablespoons
  • Gur / shakkar / sugar – 1 teaspoon  
  • Kari leaves 3 -4


  • Peel the karelay skin, rub salt on them well. Leave it for 30 – 60 minutes. 
  • Wash the karelay thoroughly and using a muslin cloth squeeze the maximum moisture out of the karelay.
  • In a fry pan, shallow fry the peels of karelay or bake them or air fry them until they are slightly crispy and set aside.  
  • Heat the ghee/ olive oil in a pot, sautee garlic in it. Once slightly brown, add the spices -- methi dana, rai, sanuf, kalonji, cumin and haldi. 
  • Add ilmi alu bukhara chutney and season with crushed chillies, salt and balance the seasoning by adding gur or sugar.
  • Once the base of chutney is made with spices, add the fried peels of karelay.
  • Give it a good mix, cook for a minute and it is ready to serve.
  • Give it a good mix, cook for a minute and it is ready to serve.

Flavoring options:

  • Instead of crushed chilies and salt, use chili garlic oil 
  • Substitute achari masala spices, using the mint chutney flavors coriander, mint, green chilies enhance the flavor
Keyword Bittergourd, BitterMelon, Chutney, karelay, Karelaykechutney