Svaguna’s Bottle Gourd pickle is free of oil or vinegar, as the mustard seeds are used for the fermentation process. Our bottle gourd pickle has just the vegetable water, mustard seeds and few natural spices for the flavour. It is a common pickle passed down by our ancestors from Peshwar as it was part of their regular meals during the summer season. It can be consumed either as a pickle or tangy vegetable. Bottle gourd is amongst one of the vegetable that is beneficial for health as it aids to reduce stress, digestion issues and improves heart health, kidney health, etc.
We have picked the recipe from our mom’s kitchen (she from our great grandmother’s kitchen) as it is a coolant and extremely beneficial as it is health vegetable.
Oil free bottle gourd pickle is made from bottle gourd, natural methidana that we grow on our natural food forest in Chhindwara, Madhya Pradesh. We make it in North and West Indian style with no oil or vinegar and minimalistic ingredients for the flavour and taste. The pickle makes it easier on the palette to eat bottle gourd for people who otherwise don’t appreciate the same.
Ideally it should be consumed within a span of two to three weeks while it is still fresh or else one can refrigerate it when wants the fermentation to stop.