Karonda pickle

Instant Karonda Pickle, Karvandache Lonche

Servings

5-6

Prep

2 min (Prep time) 2 hours (stand by time) min

Cook

5 min

Karonda pickle is made out of karonda which is a type of  berry which is green and sour when unripe and turns red and sweet as it ripens.

Karonda,the wonder fruit has been used for its medicinal properties.The fruit is rich in Vitamin C and has antiscorbutic(effective in prevention or relief of scurvy) properties.It is rich in Iron and is used for treatment of anaemia.It also has anti microbial and antifungal properties.Traditionally karonda juice was used to clean old wounds which have become infected.It has been used for treatment of anorexia and also has analgesic and anti inflammatory properties.Recent research suggests that Karonda helps in lowering cholesterol levels too.

Karonda is widely used in preparation of jams,jellies,pickles,chutney,relish,squash,syrups and tarts. Who knew karonda (cranberries in Hindi) could help benefit your body so much? Now if you don’t wish to add it to a trail mix, you can reap the benefits by sneaking cranberries in oatmeal chocolate chip cookies, muffins or sprinkling a handful of cranberries on your salad or even your go-to morning cereal.

So today I am going to show you how to make a sweet, sour and spicy pickle using our hero of the day… Karonda.

Step by Step Video for ‘Karonda pickle‘ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Karonda Pickle

  • ½ cup ‏Karvanda / Karonda / Cranberries / Carissa Carandas
  • 2 tbsp ‏Achar masala/ pickle masala
  • ¼ tsp ‏Mustard seed / Rai
  • ¼ tsp ‏Turmeric / Haldi powder
  • 1 tsp ‏Jaggery / Gul
  • ⅛ tsp ‏Asafetida / Hing
  • 1 tbsp ‏Oil

Prepping for the Karonda pickle 

  1. Wash the karonda and add them to water along with salt and let them soak for the next 2 hours.
  2. After 2 hours drain them and dry them.

Method for making the Karonda pickle

  1. In a bowl add the achar masala along with the gud / jaggery and the turmeric powder and the dried karonda and mix it well and keep aside.
  2. In a kadai add the oil and once the oil is hot add the rai / mustards seeds, and once they sizzle then add the hing and wait for the oil to come down to room temperature.
  3. And once the oil is at room temperature add it to the bowl in which you have the karonda.
  4. And mix it well by pressing the gud down.

If you pour hot oil in the karondo bowl then the achar masala will turn dark red and won’t be very appealing.

Once mixed remove it in a serving bowl and keep it aside for 3 days before eating.

Do not keep in the refrigerator.

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