Masala Khatta Karonda

Description

Karonda Ka Achar is a traditional Indian pickle made from karonda (also known as carandas or green berries). This tart fruit is often used in pickling due to its tangy flavor and crunchy texture. Karonda is commonly found in the Indian subcontinent, particularly in regions like Rajasthan and Madhya Pradesh.

Here’s a traditional recipe for Masala Khatta Karonda — a spicy, tangy North Indian-style side dish made with karonda (Natal plum or Bengal currant), often enjoyed with parathas or dal-chawal.

Masala Khatta Karonda Recipe (Spicy & Tangy Style)

Ingredients:

• Khatta Karonda – 250g

• Green chilies – 6–8 (slit or chopped)

• Mustard oil – 3 tbsp

• Asafoetida (hing) – 1 pinch

• Cumin seeds – 1 tsp

• Fennel seeds (saunf) – 1 tsp

• Nigella seeds (kalonji) – 1/2 tsp

• Turmeric powder – 1/2 tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder – 1 tbsp

• Salt – to taste

• Amchur (dry mango powder) – 1 tsp (optional, for extra tang)

‍ Instructions:

1. Prep the Karonda:

   • Wash and pat dry the karondas.

   • Slice them in half lengthwise and remove seeds if they are large or hard.

2. Heat the Oil:

   • Heat mustard oil in a pan until it reaches smoking point. Reduce the flame to low.

3. Temper the Spices:

   • Add asafoetida, cumin, fennel, and nigella seeds.

   • Let them sizzle for a few seconds.

4. Add Green Chilies:

   • Toss in the green chilies and sauté for a minute.

5. Add Karonda:

   • Add the sliced karondas. Stir well.

6. Add Ground Spices:

   • Add turmeric, red chili, coriander powder, and salt. Stir and cook on medium flame.

7. Cook Until Tender:

   • Cover and cook for 10–15 minutes, stirring occasionally, until the karonda becomes soft but not mushy.

8. Finish:

   • Sprinkle amchur at the end if you like extra tanginess.

   • Cook uncovered for 1–2 more minutes and turn off the flame.

✅ Serving Suggestions:

• Serve warm or at room temperature with parathas, dal-rice, or khichdi.

• Can be stored refrigerated for up to a week in an airtight container.