Karonda Pickle | Homemade Karonda Pickle | Natal Plum Pickle | Natal Plum Pickle Recipe | How to Make Karonda Pickle at Home | Homemade Karonda Pickle |

 

Karonda Pickle | Homemade Karonda Pickle | Natal Plum Pickle | Natal Plum Pickle Recipe | How to Make Karonda Pickle at Home | Homemade Karonda Pickle | Here is an easy and delicious recipe for Karonda (Natal Plum) pickle:

Ingredients:

500g Karonda (Natal plums), washed and cut in half

2-3 Green chilies, slit lengthwise

1 tbsp Mustard seeds (Rai)

1 tbsp Fennel seeds (Saunf)

1 tbsp Fenugreek seeds (Methi dana)

1 tsp Nigella seeds (Kalonji)

1 tsp Turmeric powder

2 tsp Red chili powder (to taste)

1 tbsp Salt (to taste)

2 tbsp Mustard oil (or any oil of your choice)

1/2 tsp Asafoetida (Hing)

2 tbsp Vinegar (Optional, for extra tanginess)

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Instructions:

Prepare the Karondas:

Wash the Karondas thoroughly. Cut them into halves or quarters, and remove the seeds if you prefer.

Drying:

Spread the cut Karondas on a clean cloth for 1-2 hours to allow any excess moisture to dry off.

Roasting the Spices:

Dry roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds on low heat for one minute. Let them cool down, then coarsely crush them (you can use a mortar and pestle for this).

Tempering the Oil:

Heat the mustard oil in a pan until it begins to emit a light smoke. Let it cool down slightly, then add the asafoetida (hing) to it.

Mixing:

Place the Karondas and green chilies in a mixing bowl. Add all the roasted and crushed spices, turmeric, red chili powder, and salt. Pour the heated oil and vinegar (if using) over the mixture. Mix everything thoroughly to ensure the spices coat the Karondas evenly.

Jarring the Pickle:

Transfer the mixture into a clean, dry glass jar. Cover the jar and let it sit at room temperature for 2–3 days; during this time, shake the jar once daily. The pickle will be ready to eat in about 3 days, and as it ages, its flavor only gets better!

Tips:

Ensure that all utensils and jars used to prepare the pickle are completely dry to prevent spoilage.

You can adjust the quantities of spices and oil according to your personal preference.

Enjoy your homemade Karonda pickle with parathas or dal-chawal (lentils and rice), or serve it as a tangy side dish!