Karonde Mirch Ka Achaar | How to make Karonde Mirch Ka Achaar

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BySanchita Agrawal Mittal
Created on 12th May 2017
  • Karonde Mirch Ka Achaar, How to make Karonde Mirch Ka Achaar
Karonde Mirch Ka Achaarby Sanchita Agrawal Mittal
  • Karonde Mirch Ka Achaar | How to make Karonde Mirch Ka Achaar (5 likes)

  • 0 reviews
    Rate It!
  • By Sanchita Agrawal Mittal
    Created on 12th May 2017

About Karonde Mirch Ka Achaar

Karonde ka achar is a tangy, hot, sweet and sour accompaniment. It goes very well with all Indian foods and has health benefits also. It is just irresistible.

Karonde Mirch Ka Achaar, a deliciously amazing recipe to treat your family members. This recipe of Karonde Mirch Ka Achaar by Sanchita Agrawal Mittal will definitely help you in its preparation. Surprisingly the preparations for Karonde Mirch Ka Achaar can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Karonde Mirch Ka Achaar is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Karonde Mirch Ka Achaar is just too tempting. Cooking Karonde Mirch Ka Achaarat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Karonde Mirch Ka Achaar is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKaronde Mirch Ka Achaar from Better Butter.

  • Prep Time15mins
  • Cook Time10mins
  • Serves4People
Karonde Mirch Ka Achaar

Ingredients to make Karonde Mirch Ka Achaar

  • 250 gm - Karonda / natal plum, halved and deseeded.
  • 10 - 12 - Green chilies, slit into halves
  • 2 inch piece - Fresh ginger root, chopped into small bits
  • 1/2 tsp - Nigella seeds / Kalonji
  • 1/4 tsp - Hing / Asafoetida
  • 1 tsp - Turmeric powder
  • 1 tsp - Red Chili Powder
  • Panchphoran - 1 tsp of mix of coriander, jeera, moti saunf, methi, rai seeds
  • 1 tsp - Salt or to taste
  • 1 tbsp - Mustard oil
  • 2 tbsp - Sugar or Jaggery
  • 1 tsp - White Vinegar

How to make Karonde Mirch Ka Achaar

  1. Mix the turmeric powder and red chili powder in about 1/4 cup of water, keep aside.
  2. Heat oil in a pan add panchphoran, asafoetida and Nigella seeds. Wait till seeds splutter and become aromatic.
  3. Now switch off the gas and slowly pour the turmeric and chilli powder solution into the hot oil. Turn on the gas and cook the mixture till the oil comes on top. Add the salt.
  4. Now add the karonde, green chilies and ginger, stir well. Cook till the oil starts bubbling again around the edges. Stir slightly and add sugar and vinegar.
  5. Mix again and cook for 3-4 minutes on a medium flame so that the mixtures looks glazed. Switch off the flame and let it cool.
  6. Its ready to eat with puris, paranthas. You can store it in refrigerator for about 2 weeks.
My Tip: Don't over cook the pickle otherwise there is chance of it loosing crunch and texture. Spices and sugar can be adjusted.

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