Hari Mirch Aur Karonde Ka Jhatpat Achar
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About Hari Mirch Aur Karonde Ka Jhatpat Achar
Experience the bold and tangy flavors of North India with this quick and easy Hari Mirch Aur Karonde Ka Jhatpat Achar. Featuring the sharp heat of fresh green chillies and the tartness of karonda berries, this instant pickle is a delightful accompaniment that can elevate any meal.
Infused with aromatic onions, curry leaves, and a splash of oil, this achar is not only bursting with flavor but also comes together in just minutes. Perfect for breakfast, brunch, lunch, or dinner, it adds a zesty twist to your everyday dining and celebrates the vibrant taste of homemade Indian pickles.
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Recipe Time & More
Ingredients
- 100 gm Green Chilli
- 100 gm Karonda
- onion (optional 1)
- leaves Curry Leaves
- 1 tbsp Oil
- 1/2 tsp Fenugreek Leaves (Methi Dana)
- 1/4 tsp Onion Seeds
- 2 tsp Coriander Seeds
- 2 tsp Fennel Seeds (Saunf)
- 1 tsp Turmeric Powder (Haldi)
- Black Salt
- Rock Salt
- 1.5 tsp Salt (or as per taste)
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Instructions
- Clean and wipe karonda and chilli. Cut them from centre in two and cut onion in length. Dry roast dry masala and grind. Keep aside In a kadhai/wok add oil, put curry leaves, add onion and saute for 2-3mts. Slow down flame. Add turmeric
- Now add green slit chilli and karonda. Let it cook for 2-3mts. Add salt and dry masala. Let cook for 5mts. Keep stirring. Its done let it cool. Ready to eat If u want to store and use it as a condiment u may add 1tbsp vinegar and refrigerate.
Recipe Notes
Variations :
1. Can be used as side dish (veggies) or achaar by adding or deleting onion.
2. You may alter the quantity of chillies depending on their strength.
3. If u like little sweetness in your food or find it too hot to handle, add 2-3 tsp sugar/ jaggery just after switching off the flame and stir well. Let it cool. It will give a heavenly flavour
4.People living outside India may use Cranberry if you don’t find karonda
Additional Tips
- For extra crunch and a nutty aroma, lightly toast the fenugreek and onion seeds in oil before adding the other ingredients, but avoid burning them as they can turn bitter.
- If karonda is unavailable, substitute with slightly under-ripe cranberries or gooseberries to achieve a similar tartness and texture.
- This achar can be stored in an airtight glass jar in the refrigerator for up to a week; ensure all ingredients are dry to prevent spoilage.
- Sprinkle a pinch of roasted cumin powder or a dash of lemon juice just before serving to enhance the flavor profile and add a refreshing twist.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 29kcal | Carbohydrates: 1g | Fat: 3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 844mg
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Toolika Srivastav
Articles: 24 Comments
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Looks so flavorful! Thanks for posting.
Yum! This recipe is a must-try.
This is perfect! Can’t wait to taste it.
This looks so appetizing! Thank you.