Karela (bitter melon) Chutney- Anjnish Prasad

Anjnish Prasad

Home Cook

  • Sydney, Australia

Karela (bitter melon) Chutney.

Probably when I was in Year 6 (primary school); My mother (amma) would make a kitchen roster for us 3 sisters to cook at least once a week.

I learnt this recipe from amma.

When I was a little girl and amma made this, I never enjoyed it because it was too bitter. I didn’t have appreciation of this chutney until I grew older. In Fiji, karela was easily available; only when I started living in Australia that I realised what I am missing, especially ripe karela. Now, I say it is absolutely delicious and healthy!

  • Ripe karela (bitter melon)
  • Garlic
  • Chilies
  • oriander leaves (finely chopped)
  • Salt (to taste)
  • Onion (finely chopped)
  • Lemon (just a squeeze)
  1. Put ripe karela in the microwave for 3 minutes to make it soft so that it can be easily mashed. Optional: if put it in the oven instead for a few minutes it will taste even better.
  2. Once out of the oven, mash it.
  3. Crush garlic and chilies and add to the karela.
  4. Add finely chopped onion and coriander leaves.
  5. Squeeze a little bit of lemon over it, add salt and mix the chutney well.


Ready to serve.