karonde ka achaar
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Karonde ka achaar | Kalakkai Pickle / Karonda pickle recipe

Karonde / Kalakkai / Natal Plum is known as Indian Cranberry. This condient recipe is best when had together with curd or plain dal rice. A bit of natural sour and sweetness from jaggery makes it a best pair with Indian Flatbreads too.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiments
Cuisine: Indian
Keyword: Kalakkai pickle, karonda, Karonda ka achar, Karonda pickle, Karonde ka achaar

Ingredients

  • cup Carandas / karonde / kalakkai / karonda
  • ½ tbsp Fennel seeds (saunf)
  • ½ tsp Fenugreek seeds (Methi dana)
  • ½ cup Mustard oil
  • 1 tsp Mustard seeds
  • ¼ tsp Asafoetida (Hing)
  • ½ tsp Turmeric powder
  • 1 tsp Red chilly powder
  • 1 tsp Jaggery * optional

Instructions

  • Take the karondas in a bowl, wash them and pat it dry.
  • Remove the baby stem. you can also remove the seeds by splitting them up, which I skipped here. I would highly recommed this step for riped karondas that are pink or red.
  • Saute Fenugreek seeds in a dry pan followed by Fennel seeds.
  • Allow it to cool and grind them into fine powder.
  • In a hot pan, add mustard oil, Asafoetida, mustard seeds, Let them splutter.
  • Keep the flame in sim and then add turmeric powder to it.
  • At this stage, add karonda's, chilly (optional) and saute for 4-5 minutes or till they are almost cooked.
  • Now, Add the grounded spice mix
  • Add red chilly powder and saute for a few minutes. At this time, Karonda's would have got a juicy consistency.
  • Add a tsp of jaggery. This is optional and but a good option if you can't handle the sourness of Karonde.
  • Switch off the flame. Let it cool down and store them in an airtight jar.