Quick & Spicy Green Chili and Karonda Pickle (Jhatpat Achar)
40 minutes
870 reads
About Quick & Spicy Green Chili and Karonda Pickle (Jhatpat Achar)
Dive into the vibrant flavors of North Indian cuisine with this lightning-fast Hari Mirch Aur Karonde Ka Jhatpat Achar! This recipe transforms humble green chilies and tart karonda berries into a zesty pickle ready in minutes. Perfect for adding a spicy kick to any meal, from breakfast to dinner.The simple combination of fresh green chilies, karonda, aromatic spices, and a touch of oil creates a burst of flavor in your mouth. It's the perfect homemade condiment to elevate your everyday meals, showcasing the beauty of quick and easy Indian pickling.This recipe is ideal for those short on time but craving authentic Indian tastes. Get ready to experience a tangy, spicy sensation that will leave you wanting more!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Vegetables & Fruits
- 100 gm Chilies green
- 100 gm Karonda Berries
- 50 gm Onion optional, thinly sliced
Spices & Aromatics
- 10 leaves Curry Leaves
- 1/2 tsp Fenugreek Seeds methi dana
- 1/4 tsp Onion Seeds kalaunji
- 2 tsp Coriander Seeds
- 2 tsp Fennel Seeds saunf
- 1 tsp Turmeric Powder haldi
Instructions
Prepare the Ingredients
- Clean and dry the karonda berries and green chilies. Halve the chilies lengthwise and thinly slice the onion (if using). Dry roast the fenugreek seeds, onion seeds, coriander seeds, and fennel seeds in a pan until fragrant. Grind them into a coarse powder.
Sauté Aromatics
- Heat oil in a pan or wok over medium heat. Add curry leaves and sauté for 30 seconds until fragrant. Add the sliced onion (if using) and sauté for 2-3 minutes until softened.
Cook the Pickle
- Reduce the heat to low. Add the turmeric powder and sauté for another 30 seconds. Add the green chilies and karonda berries. Cook for 2-3 minutes, stirring occasionally.
Season and Finish
- Add the ground spice powder, black salt, rock salt, and regular salt. Cook for 5 minutes, stirring frequently, until the pickle is slightly softened and the flavors have melded. Remove from heat and allow to cool completely.
Storage (Optional)
- For longer storage, add 1 tablespoon of white vinegar after cooling. Store in an airtight container in the refrigerator.
Recipe Notes
Expert Tips
- For a spicier pickle, use more green chilies or add a few slices of fresh ginger.
- Adjust the salt according to your preference and the saltiness of the karonda berries.
- If you don't have karonda berries, you can substitute with another tart fruit like amla (Indian gooseberry) or even cranberries.
- Allow the pickle to cool completely before adding vinegar to prevent it from becoming mushy.
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Recipe Nutrition
Calories: 29kcalCarbohydrates: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 844mg
Toolika Srivastav
Articles: 2
4 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.