Here is the recipe for the Karonda Jam that I make. Do try this too.
These days mom is making mango pickles of all kind so I decided to just indulge in Fruit preserves and other fruit based desserts but the sight of gorgeous Karondas at a local vegetable vender was enough to temp me to buy some. As I had done a recipe for Jam earlier I decided to share my version of Karonda pickle with hot green chillies and pods of garlic. Easy to make and ready to eat, this pickle can be made fresh or can be kept for at lease two weeks. I prefer to make small quantity through out the season.
Karonda is a berry fruit that is said to have originated in the Himalayas and is found across north India and many other places across the globe. It is basically a tropical fruit. A sour and acidic fruit with no sweetness. It is full of calcium, Vitamin A, Vitamin C, Iron and other nutrients and is used as blood sugar stabilizer and for many other ailments. It freezes well and can also be kept in the fridge for at least a week.
The recipe for Karonda pickle includes fresh green chillies and garlic pods, both ingredients are full of health benefits and enhance the taste of the pickle.
Karonda – 200 gm
Green chillies – 3-4 medium size
Garlic pods – 4/5 big ones
coriander seeds – 11/2 teaspoon
Cumin Seeds/Zeera – 1/2 teaspoon
Fenugreek Seeds/ Methi dana – 1/2 Teaspoon
Nigella Sativa / Kaluanji – 1/4 teaspoon
mustard seeds -1/4 teespoon
Fennel Seeds – 1/2 teaspoon
turmeric Powder – 1/2 teaspoon
coriander Powder- 1/2 teaspoon
Red Chilli Powder – 1/4 teaspoon
Salt to taste
Sugar- 1-2 teaspoon (optional)
mustard Oil – 3 table-spoon
Wash and wipe clean Karondas. Take fruit which is not bruised or damaged.
Slit the fruit in longitudinal halves and discard the seeds.
Place it in water. Cut green chillies to any size you wish.
Heat a heavy bottom pan and add mustard oil to it. Bring it to smoking point and turn off the gas. Add mustard, nigella and cumin seeds and let them splutter. Add fenugreek seeds and let it turn a slight golden in color.
Dry roast coriander seeds and fennel and grind them coarsely. Some people prefer to grind them smooth.
Add the chopped green chillies and garlic pods slit in halves along with the karonda fruit to the crackling mixture and stir well. Keep the flame low.
Add turmeric powder, and other spices along with salt.
Stir so that the fruit is covered properly with the spices. Add the sugar. Stir again and turn off the gas.
Let the mixture cool at room temperature and then bottle it in an air tight jar.
Your pickle is ready to eat.