Pickle Recipe: To make this pickle, karonda is split into two parts, seeds removed, and then cooked in mustard oil with a mix of flavourful spices.
Highlights
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Pickles are an essential part of Indian cuisine.
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Take a break from the regular versions and try this Karonda Ka Achar.
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Check out the full recipe below.
Are you one of those people who love to eat pickles with their meals? Are you always on the lookout to try out some different pickle recipes? If yes, then keep reading as we have something very exciting to share with you. Being a pickle lover, you might have tried a variety of recipes from mango pickle and lemon pickle to chilli pickle and more. But have you ever tried karonda pickle? Karonda, also known as Indian black currant, is a popular fruit known for its tangy flavour. It is especially consumed during monsoons and its pickle is amazing. Before getting into the detailed recipe, let us answer some of your common questions about this unique pickle:
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What is Karonda Pickle?
Karonda pickle is a delicious pickle made using Indian black currants. The karonda is split into two parts, the seeds are removed, and then cooked in mustard oil with a blend of flavourful spices. It imparts a tangy flavour and goes well with a variety of Indian dishes. This quick karonda pickle recipe will be ready in less than 10 minutes and will make a great accompaniment to your meal.
Is Karonda Pickle healthy?
The answer is yes! Karonda, the main ingredient of this pickle, offers remarkable health benefits. This small pink coloured fruit is rich in essential nutrients like vitamins B and C, and iron. Moreover, it acts as a great antioxidant. Karonda is also high in fibre, which can help promote better digestion and prevent stomach problems like bloating and gas.
How to make instant Karonda Pickle | Karonda Pickle Recipe
Making karonda pickle at home is a simple and straightforward process. The recipe for this pickle was shared by nutritionist Lima Mahajan on her Instagram page. Start by washing the karonda thoroughly and patting them dry with a cloth. Cut them into two parts and remove the seeds. Next, heat mustard oil in a pan and add Kashmiri red chilli powder, turmeric, nigella seeds, fennel powder, fenugreek powder, hing and salt. Saute well and add chopped karonda to it. Mix it well and cover the pan with a lid. After a few minutes, take a knife and check if they are soft enough. If they are soft, it means your pickle is ready. If not, cover the lid for another 3-4 minutes.
Also read: Kachi Turmeric Pickle β Because ordinary pickles are probably very old
Watch The Full Recipe Video Here:
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Doesnβt this look absolutely delicious? Try making this pickle at home and see it become your familyβs favourite!
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