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Are you a pickle enthusiast looking to tantalize your taste buds with something unique and tangy? Our Karonda Pickle Recipe brings you a burst of flavors that perfectly balances sweetness and sourness, making it a delightful addition to your culinary repertoire. This article will guide you through the step-by-step process of creating this lip-smacking Karonda Pickle, sharing tips, and insights along the way.

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Table of Contents

The Origins of Karonda Pickle

Karonda is also known as Natal Plum. It is a small and tangy berry that grows abundantly in various regions of India. With a unique combination of sweet and sour flavors, these berries have been cherished for generations. The art of pickling Karonda is deeply rooted in Indian culinary traditions, where pickles are considered an essential accompaniment to meals.

One of the key reasons for the popularity of Karonda Pickle is the perfect harmony it achieves between contrasting flavors. The tanginess of the berries is balanced by the warmth of mustard oil, the earthiness of spices, and the occasional hint of sweetness from jaggery.

This delicate equilibrium is what sets Karonda Pickle apart and makes it a favorite among pickle aficionados.

Health Benefits of Karonda Pickle

Nutritional Richness: Karonda is packed with vitamins and minerals, including Vitamin C, which boosts immunity and supports skin health.

Antioxidant Power: The berries are rich in antioxidants, particularly anthocyanins, that combat oxidative stress and reduce the risk of chronic diseases.

Digestive Support: Spices like fennel and fenugreek in the pickle aid digestion, alleviating indigestion, bloating, and gas.

Anti-Inflammatory: Turmeric, a key spice, contains curcumin that fights inflammation, potentially reducing the risks of heart disease and arthritis.

Probiotic Boost: The fermentation process introduces probiotics, promoting healthy gut bacteria and aiding digestion.

Blood Sugar Regulation: Fenugreek seeds in the pickle may help manage blood sugar levels, benefiting those with diabetes or at risk.

Heart Health: Ingredients like fenugreek and nigella seeds contribute to heart health by improving cholesterol and blood pressure.

Low Calorie: Karonda pickle is a flavorful, low-calorie addition to meals, making it suitable for weight management.

About The Karonda Pickle Recipe

For the Karonda Pickle, begin by cleaning and drying the berries. Remove the seeds and keep them aside. Heat up mustard oil until it smokes, then let it cool down. Dry roast fennel, fenugreek, and nigella seeds, and grind them into a powder. Mix this spice blend with turmeric, red chili powder, black salt, and salt. Combine the spice mixture with the berries and pour in the cooled mustard oil.

Pack everything into a glass jar, seal it, and place it in sunlight for a few days. Once it is ready, enjoy the zesty goodness of your homemade Karonda Pickle!

Here is a detailed and easy karonda pickle recipe.

Ingredients

500 grams of fresh Karonda
1 cup of mustard oil
2 tbsp garlic paste
2 tbsp of cumin seeds
2 tbsp of fennel seeds
4 tbsp of coriander seeds
1 tbsp of fenugreek seeds
1 tbsp of black pepper seeds
1 tbsp of yellow mustard
2 tsp of turmeric powder
1 tsp of red chili powder
2 tsp of chili flakes
1-2 tsp of vinegar
Black salt to taste
Salt to taste
1 tbsp of jaggery (optional for added sweetness)

How to make Karonda pickle?

Begin by thoroughly washing the Karonda. Once cleaned, place the berries on a clean kitchen towel and let them air dry completely.

Carefully remove the seeds from the Karonda berries.

In a dry pan, roast the cumin seeds, fennel seeds, fenugreek seeds, black pepper seeds, coriander seeds, and yellow mustard until they release their aroma. Be cautious not to burn them.

Once roasted, let them cool down and then grind them into a coarse powder using a mortar and pestle or a grinder.

In a bowl, combine the ground spice mix with karonda, turmeric powder, red chili powder, chili flakes, vinegar, black salt to taste, salt to taste, and the garlic paste.

Ensure that the karonda is coated with the spice mix and garlic paste.

Now, heat the mustard oil in a pan until it reaches its smoking point. Turn off the heat and let the oil cool down slightly.

After that, gradually add the cooled mustard oil to the bowl. Mix thoroughly to ensure that the oil is evenly distributed.

Transfer the Karonda pickle to a clean and dry glass jar. Press down gently to eliminate any air gaps.

Seal the jar with a tight-fitting lid. Place the jar in a sunny spot, such as a windowsill, for 2-3 days.

Your Karonda Pickle is ready. The tangy, spicy, and garlicky pickle can be enjoyed with a variety of dishes, adding a burst of flavor to your meals.

Tips to make perfect Karonda pickle

Choose fresh and ripe Karonda berries for the best flavor and texture.

While removing the seeds from the Karonda berries, handle them gently to avoid damaging the berries.

Adjust the quantity of spices to suit your taste preferences.

The addition of jaggery is optional but adds a touch of sweetness that balances the tanginess of the pickle.

Placing the pickle jar in direct sunlight for a few days is essential for maturing the flavors.

Ensure the jar is tightly sealed and exposed to sunlight to allow the spices to infuse into the Karonda berries.

More Pickle Recipes

RECIPE CARD

Karonda Pickle Recipe | Karonde ka Achar

Course: Pickle, SidesCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Karonda Pickle Recipe brings you a burst of flavors that perfectly balances sweetness and sourness, making it a delightful addition to your culinary repertoire. This article will guide you through the step-by-step process of creating this lip-smacking Karonda Pickle, sharing tips, and insights along the way.

Ingredients :

500 grams of fresh Karonda
1 cup of mustard oil
2 tbsp garlic paste
2 tbsp of cumin seeds
2 tbsp of fennel seeds
4 tbsp of coriander seeds
1 tbsp of fenugreek seeds
1 tbsp of black pepper seeds
1 tbsp of yellow mustard
2 tsp of turmeric powder
1 tsp of red chili powder
2 tsp of chili flakes
1-2 tsp of vinegar
Black salt to taste
Salt to taste
1 tbsp of jaggery (optional for added sweetness)

Directions

Begin by thoroughly washing the Karonda. Once cleaned, place the berries on a clean kitchen towel and let them air dry completely.
Carefully remove the seeds from the Karonda berries.
In a dry pan, roast the cumin seeds, fennel seeds, fenugreek seeds, black pepper seeds, coriander seeds, and yellow mustard until they release their aroma. Be cautious not to burn them.
Once roasted, let them cool down and then grind them into a coarse powder using a mortar and pestle or a grinder.
In a bowl, combine the ground spice mix with karonda, turmeric powder, red chili powder, chili flakes, vinegar, black salt to taste, salt to taste, and the garlic paste.
Ensure that the karonda is coated with the spice mix and garlic paste.
Now, heat the mustard oil in a pan until it reaches its smoking point. Turn off the heat and let the oil cool down slightly.
After that, gradually add the cooled mustard oil to the bowl. Mix thoroughly to ensure that the oil is evenly distributed.
Transfer the Karonda pickle to a clean and dry glass jar. Press down gently to eliminate any air gaps.
Seal the jar with a tight-fitting lid. Place the jar in a sunny spot, such as a windowsill, for 2-3 days.
Your Karonda Pickle is ready. The tangy, spicy, and garlicky pickle can be enjoyed with a variety of dishes, adding a burst of flavor to your meals.

Notes

Choose fresh and ripe Karonda berries for the best flavor and texture.
While removing the seeds from the Karonda berries, handle them gently to avoid damaging the berries.
Adjust the quantity of spices to suit your taste preferences.
The addition of jaggery is optional but adds a touch of sweetness that balances the tanginess of the pickle.
Placing the pickle jar in direct sunlight for a few days is essential for maturing the flavors.
Ensure the jar is tightly sealed and exposed to sunlight to allow the spices to infuse into the Karonda berries.

We would love to hear about your Karonda Pickle recipe adventures! Share your tips, stories, and flavor experiments in the comments below. Spread the love by sharing this Karonda Pickle recipe with fellow food enthusiasts

Images by, Deepa Food – https://youtu.be/cNuXoMum_ss?si=yNrUj_aMx9x0QRsv