Name: Karonde Keri ka achar (Raw cranberries and Raw mango pickle) recipe by Tanvee Sharda at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 250 gms karonde (Raw Cranberries); 2 small keri (Raw Mangoes, diced into small pieces); 1 tbsp oil; 1/8 tsp hing (Asafoetida); 1 & ½ tsp mustard seeds; 2 tsp Saunf (fennel seeds,coarsely ground); ½ tsp haldi (Turmeric Powder); 1 & 1/2 tsp red chilli powder; 1 & 1/2 tsp salt (adjust as per taste); 80-100 gms jaggery

ABOUT Karonde Keri ka achar (Raw cranberries and Raw mango pickle) RECIPE

As a kid, my grandama used to make this and then i got to learn it from mummy! :) Hope you'll enjoy it too.

Ingredients Serving: 10

250 gms karonde (Raw Cranberries)
2 small keri (Raw Mangoes, diced into small pieces)
1 tbsp oil
1/8 tsp hing (Asafoetida)
1 & ½ tsp mustard seeds
2 tsp Saunf (fennel seeds,coarsely ground)
½ tsp haldi (Turmeric Powder)
1 & 1/2 tsp red chilli powder
1 & 1/2 tsp salt (adjust as per taste)
80-100 gms jaggery

Instructions

Wash karonde and towel dry them. Wash the raw manoges and dice them into small pieces.
Take a wok and heat oil, let the mustard seeds and fennel seeds splutter, also add asafoetida along.
Put diced raw mangoes and karonde and stir, cover and cook for 5-7 minutes.
Keep checking in between so that they do not stick to the bottom. Once you feel both the karonde and keri are cooked, i.e. they have softened add all the spices. Stir well again.
Lastly grate the jaggery and add it to the pickle. Cook for another 2-3 minutes.
And in no time this delicious pickle is ready!

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