Tangy karonda pickle. Spicy pickles and chutneys have always been an important part of Indian meals. I generally make spicy mirchi ke tipore as a side dish. Mango pickle, and lemon pickle are some of the popular pickles in India.
Despite being pickled, the antioxidants of lemon and the dietary fibre of green chillies remain intact as this pickle has been prepared using organic spices and without a single drop of oil. Method for making the Karonda pickle In a bowl add the achar masala along with the gud / jaggery and the turmeric powder and the dried karonda and mix it well and keep aside. In a kadai add the oil and once the oil is hot add the rai / mustards seeds, and once they sizzle then add the hing and wait for the oil to come down to room temperature. "Rajnish Food Product" is a Sole Proprietorship based entity, headquartered at Varanasi, Uttar Pradesh with well-equipped facilities of manpower and machineries. You can cook Tangy karonda pickle using 9 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Tangy karonda pickle
- You need 200 gm of karonda.
- It’s 4-5 of green chilli.
- It’s 1/2 tbsp of coriander powder.
- You need 1/2 tbsp of saunf/fennel seeds.
- It’s 1/4 tbsp of turmeric powder.
- It’s 1/4 tsp of cumin seeds.
- You need Pinch of Hing/asafoetida.
- You need to taste of Salt.
- Prepare 2 tbsp of mustard oil.
Amshe ~ Tikshe ~ Midshe Nonche Jevana vottuchi laika jatta (in Konkani), meaning A little bit of this Tangy ~ Spicy ~ Salty Pickle served during lunch/dinner goes a long way and makes the lunch more delicious and appetizing. It helps to cure worms, fungal infections, anemia, diarrhea,fever, skin and ear infections etc. Karonda is a tart berry so mainly it is used for making pickles, chutney, jam and different types of preserves. Well, 'karonda' — scientific name carissa carandas — is a fruit that belongs to the berry family.
Tangy karonda pickle instructions
- Wash karondas and green chillies well. Now cut karonda in two parts and remove the seeds. Chop green chillies in small pieces..
- Now heat mustard oil in a pan and add hing and cumin. Now add karondas and green chillies to it and saute. Add all spices to it and cover with a lid. Cook it till karondas become soft. Tang karonda pickle is ready to serve..
Often confused with cranberries , which are used to make jams and consumed as drinks, karondas are popularly used to make spicy pickles in India. Karonda/Natal plum is a small sized berry which is sour in taste. It is green and sour when unripe but turns red and sweet as it ripens. It is rich in Vitamin C, Iron and also has anti fungal and anti inflammatory properties. It's spicy-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.
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