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Goan Tendli Pickle

An all-time family favorite Goan Pickle. Surely loved by almost all the Goans. Tendli are sun dried and then cooked in a red masala. Bottled and kept to mature for at least 2 weeks before consuming it. Tendli are also known as tendlim,Ivy Gourd or Tindora
  • Passive
    0 minutes
  • Prep
    30 minutes
  • Cook
    30 minutes
  • Servings
    15 People

Ingredients

For the Pickle Masala:-
  • 15 Dry Kashmiri chilies
  • 6 Byadagi red dry chillies (or any spicy red chilies)
  • 10 Garlic cloves (roughly chopped)
  • 1 inch Ginger Piece
  • 5 seeds of Meethi (fenugreek seeds)
  • 4 tbsp Jaggery (palm or cane or you can use sugar)
  • 1/3 cup Vinegar (or sufficient enough to grind masala )
Other Ingredients:-
  • 50 Tendli (Ivy Gourd / Tendlim / Tindora)
  • 2 tbsp Salt
  • 3/4 cup Oil
  • 1/2 cup Vinegar
  • Salt (as per taste )
  • Granulated white sugar (if required for more sweetness)

Instructions

  • 1 Wash tendli, wipe them well. Cut each tendli into 8 parts (thin strips). Apply salt 2 tbsp salt to tendli and keep them covered in a cool place for atleast 6-8 hours (or preferably overnight). Drain out all water from tendli.
  • 2 Sun dry the tendli on a newspaper for few hours. (till you see the tendli getting wilted). After drying 50 tendlis, I got about 1 and 1/2 cups tendli.
  • 3 Grind all the using ingredients mentioned under 'For the Pickle Masala' into a fine thick paste.
  • 4 In a vessel, add the 3/4 cup Oil, add the masala , fry for a minute.
  • 5 Add in the tendli. Mix well. Add the 1/2 cup vinegar.
  • 6 Cover and cook on low flame for about 30 minutes.
  • 7 Adjust the salt and sugar. Cook for another 3 minutes. Let it cool completely.
  • 8 Store in a glass jar bottle. Allow it to mature for at least 2 weeks before consuming. (See recipe noes below for more Goan Seafood pickles)

Recipe Notes

 

72 Comments

  1. Tried your Goan tendli pickel recipe,My pickel turned out super.Thank you. I usually do not like to go exactly with the recipe but for this one I did . Its yummy… nice and spicy

    1. Hello Hanan
      thanks for trying the tendli pickle and for sharing your feedback 🙂

  2. Wow ! your Pickles are all amazing . will definitely try them in summer . Its still cold out here in Canada.

    1. Hi Gita

      Thank you so much , in case you want to cut down the procedure (without sun drying ) check my Brinjal recipe , can use same technique for Tendli Pickle too.

  3. Awesome i always long for pickles if anyone cums from goa but this time i can make it thanks to you i love sweet n spicy pickles my favourite…thank you for sharing receipe i wil definitely try it.

    1. Hi Jane,
      yes, do give the tendli pickle a try. Also check out my other Goan recipes and pickles-pork pickle ,prawn balchao etc. Cheers!

  4. Hey Dear , I try your tendli pickle recipe , it was just prefect :)…. by eating this pickle I remembered my aunty who used to make similar type of pickle !!! THANK YOU 🙂

    1. Hi Zuby
      Thanks for sharing your feedback. Happy to know that you loved the brinjal pickle:) and that it bough you sweet memories 🙂

  5. Hi Xanti
    tried the tendli pickle recipe,it turned out so nice, that we can now have full plate of rice only with this pickle. Remembered my Mom, she used to make tendli pickle specialy for me.
    Thanks for posting this recipe, loved it very much.!!!!:-)
    Warm Regards,
    Augusto

    1. Hi Augusto

      So happy to hear this feedback from you 🙂 Thanks for sharing your feedback here 🙂

  6. Hi. Do we keep this in the fridge or outside?

    1. Hi Bansri
      Keep it at room temperature for about 2 weeks to 3 weeks to mature . Then you can refrigerate it .
      Make sure you use only vinegar to grind the masala and no water at all .

      1. How much is a kg for tendli pickle

        1. Hi Chris
          You mean the price of Tendli pickle ?

  7. Thank you Xanti for the lovely recipe. It looks yum …

    1. Thanks Mitchelle for your feedback 🙂 Do give it a try 🙂

  8. Thanks a ton Xanti.The pickle is delicious. I’m going to try making your other pickles too.

    1. Hi Jacqueline
      Thanks for trying the recipe and sharing your lovely feedback with me 🙂 Oh wow! yes, do try the other pickles too and share your feedback :)Thank you 🙂

  9. Madam I think u can even heat them in microwave to wilt the tendlis because I do this sometimes to make a tendle dish with minimum oil.

    1. That’s a very good tip Bharati… I haven’t heard of this before …Thanks so much for sharing 🙂

  10. Instead of red chilli can we use green chillies to make pickle green in colour??
    Will it tastes good!!!??

    1. No Mary
      Don’t use green chilies here

  11. Hi xanti, I Tried your pickle, pudding, rechado masala and prawns molle , all turned up taste and yummy….thanks for sharing ur receipes….can plz tell me how to make goan toddy vinegar…..

    Thks
    Lovelita

    1. Thanks so much lovelita for trying out my recipes and sharing your feedback with me 🙂

      well, i dont have a recipe for vinegar…

      But you can check Alves Fernandes recipe out on this link
      https://deliciousmemorieswithalves.wordpress.com/2016/01/09/goan-sur-goan-toddy/

  12. Thks xanti….

    1. Your most welcome lovelita 🙂

  13. Hi Xanti. I follow most of your recipes. .Can u pls let me know the best vinegar which I can use from the Houston market. Thankyou

    1. Hi Adrina
      Thanks for trying out my recipes. … well I just use the Heinz white vinegar. It is pretty good .

  14. Hi Xanti,

    I tried the pickle and it turned out fab. Thank you

    1. Thank you Christine for trying the recipe and your sharing your feedback with me 😊

  15. Tried this pickle.. very delicious.. thanks Xanti for sharing the fantastic receipi…

    1. Thanks Bianca
      Glad you liked the Tendli pickle .. thanks again for sharing your feedback with me.

  16. Hi,
    This is Mitchelle here. I just wanted to know only 5 seeds of methi or one teaspoon of methi, just confused with the seeds.

    1. Hi Mitchelle
      5 grains / seeds meethi

  17. Hey read ur receipe for tendli pickle. Since working has a volunteer. Can I make this tendli pickle in bulk for sale. Will it taste different if kept longer

    1. Hi Monica
      Sorry for late reply , been busy .
      Well I can’t guarantee you as the pickles made for commercial use and sale have preservatives added to it .

  18. This turned out so nice that u couldn’t even wait 2 weeks for it to mature. Got over in less than 3 days. Thanks

    1. Ohhh
      😊
      Thanks for trying the recipe Vicky and for sharing your feedback 👍🏻

  19. Tried it tends recipe it’s awesome. Thank u so much.

    1. Thanks maria for trying the recipe and for your lovely feedback 😊

  20. Hi Xanti,

    Thanks for the recipe. It turned yummy last time I made it but this time the tendlis and the masala are tasting bit salty not sure why. 😪 Anyway I can fix it?

    Thank you

  21. Thanks a lot for the wonderful recepie .I tried this with tendli and the same masala carrot pickle. Both turned awesome. I made the above masala with 1/2 kg carrots and 1/2 kg gherkins/tendli. Thanks once again

    1. Thanks sheela for your feedback 😊
      Yes the base recipe
      For the maslaa can be used for most of the Goan picked

  22. Xanti, can i know if there is any alternate if i cannot sun dry tendli. thanks

    1. You can deep fry them

  23. I tried this recipe today. For some weird reason though, when I kept the container closed for close to 30 minutes, all the liquid from the container almost disappeared & it became more like a suki bhaaji, with no gravy. So I had to add more vinegar so that it doesn’t stick to the bottom & that added more sourness in the taste. Since I have never eaten this pickle before, I don’t know exactly how it is supposed to taste :-). Have I missed something here? Also, I sun-dried my tendli for the entire morning but they didn’t wilt as much as yours :-). Could that have been a problem?

    1. Hi devaki
      If the tendlis are not sundried well , you may want to keep it For more time the next day in the sun.
      Well, the masala should not dry out completely, but yes this pickle is thick (tendlis almost Coated with the masala ) ,
      Yes you did good adding more vinegar .
      Let the pickle mature for few days (about a week ) before you eat it as it will be taste too vinegary.

      1. Thanks, Xanti! Yes, we haven’t yet started eating the pickle. Going to let it sit for a few more days to mature. Thanks for the simple recipe btw. This was my first time ever, trying to prepare a pickle :-). And lovely website! Keep up the good work :-).

  24. Thanks so much for your recipes. I tried the brinjal one & it turned out awesome. Now I am going to try out the tendli pickle. Just want to clarify if 50 tendlis equal to 1 kg.

  25. Hi xanti
    Let me tell you that your recipes are outstanding.I have tried your tendli pickle twice and both the times it was woww just woww.
    Thank you so much for sharing your recipes.
    I will always suggest your site to all my friends and family.

    1. Thanks Manfred for the appreciation .
      Truly means a lot to me 🙏thanks for referring my website to your friends

  26. Hi Xanti,
    I tried this tendli pickle recipe, it was yummy.

    I’m making it the second time… however I want to put chilly powder instead of whole chillies.. please can you tell me how should I add for the same recipe?

    1. Hi Seny
      I have not tried with chili powder so cannot guide you on this

  27. Hi Xanti,

    I have tried many of your recipes, always been a success!!
    I just had a quick question, can I make carrot pickle using the same recipe?

    Thank you so much!

    1. Yes you may but I have not tried making carrot Pickle but it should work

  28. Hi,
    I recently tried making your pickle and it turned out awesome. Since hubby asked for a batch no 2, I couldn’t say no. However I do need suggestions on how to make the tendli pickle spicy… I’m not sure how the 2nd batch dint become spicy. Maybe the chilly was not spicy enough. But now that’s it’s made could you please let me know how to make it spicy. Thank you.

    1. Use more of the spicy red chilies (byadgi or any spicy red chilies ) and lesser quantity of Kashmiri chilies

  29. Hi Xanti!
    I made this pickle last month and just tried it today, after leaving it to mature for a month;
    And it turned out amazing! Everyone loved it at home!
    Thank you so much for the recipe 😄

    1. Thanks deandra for your lovely feedback../ happy that you liked the pickle

  30. Shanti any vinegar will do? Or do v need the goa one itself?

    1. If Goan vinegar is not available, you can use white vinegar

  31. Thanks Xanti for the recipe. The pickle turned out awesome. Made it twice already.

  32. Hi Xanti!

    50 tendlis equals 1 kg or 1/2 kg in quantity?

    1. Hi Edwin
      I did not weigh them but counted them

  33. Hi Xanti,

    Tried your tendli pickle, it’s turned out amazing , can’t wait to dig in. Thanks for your lovely step by step instructions , they make it look so easy peasy to follow.

    1. Thanks Philomena for trying the pickle recipe
      Yes wait until it’s matured 😊thanks for your feedback

  34. Hi, I tried your recipe for the tendli pickle. Since I used 100 tendli, I just doubled the quantity of the ingredients. However, the pickle is a bit salty after cooking. It did say to apply 2 tablespoons salt to the tendli which I doubled. Is there any way I can fix this? Appreciate the help. Thanks!

    1. Hi jasmine …
      Not sure if I replied to your earlier …
      But , Adding of some more masala and some more vinegar , cook for some time … it might / should help.

  35. I tried ur tendli pickle and prawns mole both recipe are awesome tastes delicious Thank u so much for ur wonderful recipes i mostly try ur recipes without fear because it’s always perfect thanks one again😊

    1. Thanks Tracy, glad you liked it.

  36. Can I use frozen tendlis ? Fresh tendlis aren’t available where I am. Thanks for all your very nice recipes.

    1. Hi Evarist, while I haven’t tried it I do believe it should work just fine.

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