Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle |

 

Karonda Mirch Ka Achar | Karonda Pickle | Karonda Pickle | Karonda Pickle Recipe | Karonda Mirch Ka Achar Recipe | Achar Recipe in Hindi | How to Make Karonda Mirch Ka Achar | How to Make Netal Plum Pickle | Karonda Pickle: Here's the recipe of netal plum pickle. 

Ingredients

500 g Karonda (Natal Plum)

2 tablespoons Mustard Oil

1 teaspoon Fennel Seeds (Saunf)

1 teaspoon Mustard Seeds (Rai)

1 teaspoon Fenugreek Seeds (Methi)

1 teaspoon Nigella Seeds (Kalonji)

1 teaspoon Red Chili Powder

½ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

Salt (to taste)

4-5 Garlic Cloves — (Optional)

Homemade Netal Plum Pickle Recipe

Instructions:

Step 1 — Prepare the Karondas

1.  Wash the Karondas thoroughly.

2.  Sprinkle salt over them and rub them well.

3.  Leave them as they are for 3-4 hours — this makes it easier to remove the seeds.

4.  Remove the seeds, wash the Karondas again, and spread them out on a muslin cloth to dry in the sun for 3-4 hours (do not let them dry completely; let them remain slightly moist).

Step 2 — Prepare the Spice Blend

1.  Dry roast the fennel seeds, fenugreek seeds, and mustard seeds separately.

2.  Once cooled, grind them coarsely.

Step 3 — Heat the Oil

1.  Heat the mustard oil in a pan until it begins to smoke.

2.  Then, let it cool down slightly (this eliminates the raw, pungent odor of the oil).

Step 4 — Prepare the Pickle

1.  In a large bowl, combine the Karondas, ground spices, turmeric, red chili powder, coriander powder, salt, nigella seeds, and garlic (if using).

2.  Add half of the oil and mix well.

3.  Cover the bowl and let it sit overnight.

4.  The next day, mix in the remaining oil. 

Step 5 — Cure the Pickle

1. Fill a clean, dry glass jar with the pickle mixture. 2. Place it in direct sunlight for 4–5 days—the pickle will then be ready to eat.

3. For long-term preservation, add 1 teaspoon of vinegar or citric acid. 

Tips

  Do not dry the Karondas (Carandas) completely; allow them to retain a little moisture.

  Always use dry utensils and spoons—moisture causes the pickle to spoil.

  Sterilize the jar beforehand by boiling it.

  Keeping the pickle submerged in oil extends its shelf life from 6 months to 1 year.

Serving Suggestions

Serve with Parathas, Puris, Bajra Roti (Pearl Millet Flatbread), or Mathris.

Here is the complete recipe for Karonda Pickle! 

Key Highlights:

Preparing the Karondas: First, sprinkle salt over the Karondas, rub them thoroughly, and let them sit for 3–4 hours—salting makes it easier to remove the seeds. Afterward, remove the seeds and wash the Karondas thoroughly.

Sun-Drying: Spread the Karondas on a muslin cloth and let them dry in strong sunlight for 3–4 hours—however, ensure you do not dry them completely; retaining a little moisture is essential.

Using Oil: Heat the mustard oil until it begins to smoke, then let it cool down slightly—this eliminates the raw, pungent odor of the oil.

Mixing the Spices: Combine the coarsely ground spice mixture, turmeric, salt, red chili powder, Kalonji (Nigella seeds), garlic, and half of the mustard oil with the Karondas.

Storage: Fill a clean, dry jar with the pickle—it will be ready to eat within a week and can be stored in the refrigerator for up to 6 months. To preserve it for a long time, add 1 tablespoon of vinegar or citric acid.