karonda mirch ki launji
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3.34 from 6 votes

Karonda ki launji

Sweet and sour relish made with karonda/Natal Plum
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Chutney /Dips, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: chutney, hari mirch, karonda, launji
Author: anjanaskc


  • 500 gms Karonda/ Natal Plum
  • 150 gms Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1.5 cup Sugar / Chini
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder


  • Wash karond and slit into two to remove the hard brown seeds.
  • Wash and chop green chilies into roundals.
  • Heat oil in a pan and add cumin seeds .
  • When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
  • Add salt and turmeric powder and 3/4 cup of water and mix well.
  • Cover the pan with a lid and simmer for few minutes till karonda become soft.
  • Now add sugar and simmer till the gravy thicken slightly, don't over cook as it thicken further when it cool down completely.
  • You can also skip adding red chili powder if you want to make it sweet and tangy .
  • Store in a glass jar when it cool down completely.
  • This launji easily stays well in the refrigerator for approx 15 days and on room temperature it stays well for 3-4 days.
  • Serving suggestion- Goes well with rice ,roti or any snack.


You can slightly adjust the quantity of sugar according to your preference.