Karonda, also known as Carissa carandas or Natal plum, is a small berry-like fruit that grows on a shrub native to India and other tropical regions. The fruit is green when unripe and turns deep red or purple when fully ripe. It has a tart and slightly sour taste.
Karonda is commonly used in Indian cuisine, particularly in pickles, chutneys, and preserves. The fruit is also used to make jams, jellies, and desserts. In addition to its culinary uses, karonda is known for its medicinal properties. It is believed to have digestive and anti-inflammatory benefits.
When using karonda in recipes, it is often recommended to prick the fruit with a fork or toothpick before cooking or preserving to allow the flavors to penetrate the fruit. The ripe fruit can be eaten raw, but its tartness is often balanced by cooking it with sweeteners or spices.
This pickle is a popular accompaniment in Indian cuisine, adding a burst of flavor to meals. The recipe below will guide you through the process of making homemade Karonda pickle.
Here’s a simple recipe for Karonda Pickle:
- 500 grams Karonda (Carissa carandas)
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt (or as per taste)
- 1 teaspoon lemon juice
- Wash the Karonda thoroughly and pat dry using a clean kitchen towel. Remove any stems or leaves from the Karonda.
- Using a fork or toothpick, prick each Karonda multiple times. This helps the pickle absorb the flavors.
- Heat mustard oil in a pan or kadai over medium heat.
- Add fenugreek seeds, fennel seeds, and mustard seeds to the hot oil. Let them splutter for a few seconds.
- Reduce the heat to low, and add turmeric powder and red chili powder to the pan. Stir well to combine the spices with the oil.
- Add the pricked Karonda to the pan and mix well, ensuring that the Karonda is coated with the spice mixture.
- Cook the Karonda on low heat for about 10-15 minutes until they become slightly soft and start releasing their juices. Stir occasionally to prevent sticking.
- Add salt to the Karonda and mix well. Cook for another 2-3 minutes.
- Turn off the heat and let the pickle cool down to room temperature.
- Once the pickle has cooled, add lemon juice and mix well.
- Transfer the Karonda pickle to a clean, airtight glass jar. Ensure that the pickle is fully immersed in the oil.
- Allow the pickle to mature for at least 2-3 days before consuming. This will help the flavors develop.
- Your Karonda pickle is now ready to be enjoyed. Store it in a cool, dry place, and it will last for several weeks. Serve it as a condiment with meals or as a tasty accompaniment to Indian bread or rice dishes.
Also more: CHAKLI RECIPE