Karonda Ka Achar-Seasonal pickle of Natal Plum/karonda and Green Chilies
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 subtropical 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.
When karonda start coming in the market at that time they are small with tender seeds inside.But as they start ripening the seed also start hardening and become brown and bitter . If you are using fresh and tender karonda then the white soft seeds can be used but the hard brown seeds should be removed before adding in any recipe else the dish will be ruined due to the hard seeds .
I love making different pickles and chutneys ,so when I got a bag of karonda I made Karonda Mirch ki Launji and this karonda ka Achar .I love this karonda ka achar with Aloo Methi paratha, Methi Thepla and Missi Roti and Aloo MatarTahiri pulao
karonda Mirch ka achar
- 250 gms Karonda/ Natal Plum
- 100 gms Green Chillies / Hari Mirch
- 1.25 cup Mustard Oil / Sarso ka tel
- 3.5 tbsp Fennel Seeds / Saunf
- 2 tsp Fenugreek Seeds / Methidana
- 2 tsp Mustard Seeds / Rai *
- 1/4 tsp Nigella Seeds / Kalonji
- 1/2 Tsp Asafoetida / Hing powder
- 2 tsp Red Chilli powder / Laal mirch powder
- To taste Salt / Namak
- Wash karonda and green chilies and wipe them well with a cloth.
- Chop green chilies into medium thick roundels.
- Slice karondas and scoop out the seeds(if the seeds are brown then you should remove them as they are hard and bitter,but if the seeds are white and tender then no need to remove them.
- Optional step-You can steam karondas for 2-3 minutes ,steaming make them slightly soft but if you like crisp pickle then avoid it as I do.
- Heat 1/2 cup of mustard oil to a smoking point and then let it cool down slightely.
- Dry roast fennel seeds,fenugreek and mustard seeds and when they cool down then crush them and make a coarse powder.
- Add the crushed spices in hot mustard oil.
- Take a bowl and add karonda ,green chilies,salt and all the spices ,oil and mix well.
- Keep it covered for a day.
- Next day add the remaining warm mustard oil and mix.
- Let it mature for a week and then start using.