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Karonde Aur Hari Mirch Ka Achar
Hem Lata Srivastava
seasonal tangy pickle
4
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Indian
Servings
10
Calories
58
kcal
Ingredients
1x
2x
3x
1/2
kg
carissa carandas
100
gm
green chili
1
tbsp
Salt
1/1/2
teaspoon
Turmeric Powder
1/2
teaspoon
red chili powder
1
tbsp
fennel powder
roasted
1
teaspoon
fenugreek seeds
1
teaspoon
mustard seeds
1/2
teaspoon
Sugar
2
tbsp
mustard oil
1
teaspoon
coriander powder
Instructions
Wash n soak Carissa carandas n chili with muslin cloth the and remove the seeds, keep aside.
Cut the chili into two pieces.
Heat the oil
roast
the fenugreek seeds n mustard seeds .
Add turmeric ,coriander, salt, karonda and chili, cover and cook for 5 minutes..
Now add fennel powder, sugar and cook again for 2 minute. Turn off the gas.
Cool and keep in air tight container.
Serve with paratha, dal-rice or poori.
Nutrition
Calories:
58
kcal
Carbohydrates:
8
g
Protein:
1
g
Fat:
3
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Sodium:
735
mg
Potassium:
65
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
61
IU
Vitamin C:
8
mg
Calcium:
15
mg
Iron:
1
mg
Keyword
chili, pickle
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