Sweet and sour karonda and green chili relish
Karonda/Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India .It is white and pink in colour when tender and turns red to purple when it matures fully.It mainly grows in Tropical and sub tropical regions.It also has a few medicinal properties as well . 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.
Karonda has a bunch of seeds inside which should be removed if they are hard and brown in colour because they taste bitter and are hard to cook but the tender white seeds can be consumed and no need to remove them. Just slit open the berry with a sharp knife and then scoop and remove the ripe hard seeds. Karondas are not easily available in all the cities and states during the season and they also have a short shelf life and stays fresh for only 3-4 days at room temperature so it is better to keep karondas in the refrigerator so they stay fresh for approx 10-15 days .
Karondas are not available in my part of world so on a recent visit to India my husband brought some karondas and I tried few recipes with it which I will post soon.This Karonda mirch ki launji is my childhood favourite, my mother always makes it when karondas are in season.I learned to make Aam ki launji, Kamrakh ki Lunji , Amla ki Launji and Methidana Ki Launji from my mother and often make them on a regular basis.Karonda ki launji is quite easy to make and tastes awesome with any thing .I prefer it with daal chawal or any stuffed parathas.it stays fresh for 15 days in the refrigirator .