Tindo nu Athanu turns out crunchy and zesty. Tindora is my favorite vegetable. Even today if I were to visit my mom, she would make Tindora nu shak for both my brother and I as she knows it reminds us of our childhood . Every time we visit Indian grocery store we make a point to pick up some Tindora. Many times we have some left over Tindora and instead of just making little bit of shak, we make this delicious pickle that lasts in the fridge for a long time. My friends always called it Tendli ka Achaar and there are many versions of this pickle.

Tindora Nu Athanu / Achaar | Ivy Gourd Pickle

Indian meal is incomplete without pickle. There are variety of pickles that are made in each and every household. Some of my favorites were chundo, Katki, khattu athanu and tindora nu athanu. Tindora nu Athanu

requires minimum ingredients and tastes so good. It pairs very well with Thepla, Khakra and Dal Rice. Checkout this quick recipe below that I am sure you will love.

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Prep Time 10

Course condiment, Side Dish, sides

Cuisine homemade, Indian, jain

Servings 1 cup

Ingredients

cup thinly sliced Tindora
2 tsp Achaar masala sambharo
1 tsp red chili powder
1 tablespoon lime juice
Salt as needed
1 tsp oil

Instructions

Wash and dry Tindora and slice them thin and long
Add 1/2 tsp salt and let it sit for 2 hours
Drain the water release after adding the salt
Add Achaar masala, red chili powder, lime juice, oil and if you need additional salt
Mix it with your hands and store in a glass jar in refrigerator for upto 1 month
Enjoy the pickle with khakra, Rotli, gathiya and many more things