Quick & Easy Karonde Ka Achaar (Natal Plum Pickle) Recipe
22 minutes
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About Quick & Easy Karonde Ka Achaar (Natal Plum Pickle) Recipe
Discover the vibrant flavors of Karonde Ka Achaar, a simple yet incredibly delicious Indian pickle made with the unique Natal plum fruit. This recipe is quick and easy, ready to enjoy in just 2-3 days, making it perfect for busy schedules.Karonde (or Karonda) are readily available in markets, especially during the summer months. This recipe provides a step-by-step guide to creating a tangy and spicy pickle that's sure to become a family favorite. Prepare to be amazed by the incredible taste and ease of preparation!Get ready to experience the delightful tang and spice of this authentic Indian pickle. It's a fantastic way to use seasonal ingredients and add a burst of flavor to your meals!
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Recipe Time & More
Prep20 minutes
Cook2 minutes
Total22 minutes
Ingredients
Karonda Preparation
- 100 gm Karonda natal plum
Spice Blend
- 1 tsp Cumin Seeds jeera
- 1 tsp Carom Seeds ajwain
- 1 tsp Mustard Seeds rai
- 1 tsp Fenugreek Seeds
- 1/2 tsp Asafoetida hing, hing powder
- 1 tsp Salt
- 1-2 tsp Chili Powder adjust to taste, red
Oil
- 1/2 cup Mustard Oil
Instructions
Prepare the Karonda
- Boil 100g karonda in enough water until tender. Cool completely and drain well. Remove the black cap from each karonda.
Prepare the Spice Powder
- Dry roast the cumin seeds, carom seeds, mustard seeds, and fenugreek seeds in a pan until fragrant. Let cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
Combine and Pickle
- In a bowl, thoroughly mix the prepared karonda with the spice powder, asafoetida, red chili powder, and salt.
Add Oil and Cure
- Heat the mustard oil. Pour the hot oil over the karonda mixture, stirring gently to combine. Transfer the mixture into a clean, dry glass jar. Seal tightly. Place the jar in direct sunlight for 2-3 days, or until the pickle reaches your desired level of tanginess. Stir occasionally.
Recipe Notes
Expert Tips for the Best Karonde Ka Achaar:
- Sun-Ripened Karonda: Use ripe, sun-ripened karonda for the best flavor and sweetness. The riper, the better!
- Sterilize Your Jar: To prevent spoilage, sterilize your glass jar by boiling it in water for 10 minutes before adding the pickle.
- Adjust the Spice Level: Adjust the amount of red chili powder according to your preference for spiciness. Start with less and add more gradually.
- Storage: Once the pickle is ready, store it in a cool, dark place. It should last for several weeks or even months if properly stored.
Recipe Video
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Recipe Nutrition
Calories: 212kcalCarbohydrates: 3gProtein: 0.5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 466mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 18IUVitamin C: 3mgCalcium: 9mgIron: 0.4mg
Richa Gupta
Articles: 214
5 Comments
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This looks incredible! I need to try it.
Looks so delectable! Thanks for posting.
After Seeing your Video, my water started watering…Loved it.
So delicious! Excited to make it.
What a delicious idea! Thanks for sharing.