Name: Sweet and Spicy Karonda (Natal Plum) Pickle with Green Chillies and Garlic recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Karonda ( Natal Plum) – 250 gm; Green chillies – 3-4 medium size; Garlic Cloves – 6/8 big ones or a dozen small ones; Coriander seeds – 11/2 teaspoon; Cumin Seeds/Zeera – 1/2 teaspoon; Fenugreek Seeds/ Methi dana – 1/2 Teaspoon; Nigella Sativa / Kaluanji – 1/4 teaspoon; Mustard seeds -1/4 teespoon; Mustard seeds -1/4 teespoon; Turmeric Powder – 1/2 teaspoon; Coriander Powder- 1/2 teaspoon; Red Chilli Powder – 1/4 teaspoon; Salt to taste; Sugar- 1-2 teaspoon; Mustard Oil – 3 tablespoon

ABOUT Sweet and Spicy Karonda (Natal Plum) Pickle with Green Chillies and Garlic RECIPE

Karonda is a gorgeous looking tart tropical fruit rich in calcium, Vitamin A, Vitamin C, Iron and other nutrients. The recipe for Karonda pickle includes fresh green chilies and garlic. Both of these are full of health benefits and enhance the taste of the pickle. Easy to make and ready to eat, this seasonal pickle must be eaten fresh for the best taste if preserved for long they just loose the flavor.

Ingredients Serving: 6

Karonda ( Natal Plum) – 250 gm
Green chillies – 3-4 medium size
Garlic Cloves – 6/8 big ones or a dozen small ones
Coriander seeds – 11/2 teaspoon
Cumin Seeds/Zeera – 1/2 teaspoon
Fenugreek Seeds/ Methi dana – 1/2 Teaspoon
Nigella Sativa / Kaluanji – 1/4 teaspoon
Mustard seeds -1/4 teespoon
Mustard seeds -1/4 teespoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Red Chilli Powder – 1/4 teaspoon
Salt to taste
Sugar- 1-2 teaspoon
Mustard Oil – 3 tablespoon

Instructions

Wash and wipe clean Karondas.
Slit the fruit in longitudinal halves and discard the seeds. Place it in water.
Cut green chilies to any size you wish.
Heat a heavy bottom pan and add mustard oil to it. Bring it to smoking point and turn off the gas.
Add mustard, nigella and cumin seeds and let them splutter. Add fenugreek seeds and let it turn a slight golden in color.
Dry roast coriander seeds and fennel and grind them coarsely. Some people prefer to grind them smooth.
Add the chopped green chilies and garlic pods slit in halves along with the karonda fruit to the crackling mixture and stir well. Keep the flame low.
Add turmeric powder, and other spices along with salt.
Stir so that the fruit is covered properly with the spices. Add the sugar. Stir again and turn off the gas.
Let the mixture cool at room temperature and then bottle it in an air tight jar.
Your pickle is ready to eat. Serve it with parathas or roti or mix in salads or add to sandwiches.

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