Khatte Karonde ka achar

Karonda also known as Bengal Currant is a hardy plant, The fruit is small and sour in taste, although become sweeter when ripe. It is very good for anaemia, high in vitamin C and is known to keep the heart healthy among other benefits. Do you still need more reasons to include it in your diet 🙂

Preparation Time: 10 hours

Preservation Time: 1 week

Storage Instructions: Room temperature

Ingredients:

Karonde - 200 gms washed and cut in two halves and core removed.

Green chillies- 50 gms (optional) washed, cut and dried.

Mustard Oil- one fourth cup

salt -to taste ( tastes better with rock salt)

saunf -1.5tsp

Methi dana -1 tsp

Kalonji -1 tsp

Red Chilly powder- 2 tbsp

Zeera-1tsp

haldi - 1tsp

Hing- 1/4 tsp

Rai- 1tsp

Coriander 2 tsp

ajwain 1tsp

Recipe:

1. Cut the karonda in half and remove core. Spread them out in sun to dry properly. (Alternatively they can be dried under a fan too.)

2. Lightly roast the whole spices so that they are dry.

3. Grind them coarsely when cool.

4. Now in a large dish take oil and put all the spices and diced karonde and green chillies.

5. Mix them up properly so that all the pieces are properly coated with oil and spices.

6. Now transfer to a dry bottle and keep in the sun for about 7 days.

7. Don't forget to mix them up once daily with a dry spoon.

In about 7 days the pickle is ready to be enjoyed with parathas, pooris and of course dal chawal.