Karonda mirchi pickle recipe is a quick and easy recipe with pink-purple karonda fruit, green chilli and spices. The preparation is like that of a sabzi but it is eaten like an achaar. Add a small quantity to every meal for a delicious burst of sweet, sour, and spicy flavours.
On one of the farms we work on, there is a karonda plant right at the entrance. One day when I was there, I saw the tree loaded with beautiful pink-purple berries. I just couldn’t resist plucking some right there and eat them :-).
For this karonda mirchi pickle, we need to pluck them before they are fully ripened and turn deep purple (almost black). When it is still pink and unripe, karonda has a tart, sour taste making it perfect for pickles.
I brought back a big bowlful of karonda fruit that day from the farm. My curious little daughter saw the bowl of pink “berries”, she had to try them. She had no clue what these were. So in they went in her mouth. She made such a nasty face before spitting it out :-). Almost like when kids eat lemons for the first time.
Karonda in english
Karonda is not a very common fruit. We had once shared images of different fruits in their initial stages on our Instagram channel. People guessed most fruits except for this one!
I am not sure if there is a commonly used English name for Karonda. What I can find is Bengal Currant. But I guess in India, we all buy it from its various local names – karonda, karanda, koromcha and others.
The technical name seems to be Carissa Carandas. If you use karonda, do let me know what you call it as.
Karonda Mirchi pickle
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 100 g karonda fruit
- 50 g mild green chili
- 2 tbsp oil
- ½ tsp hing
- ½ tsp cumin seeds
- ½ tsp ajwain carom seeds
- ½ tsp methidana fenugreek seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp fennel powder
- ¼ tsp garam masala
- Salt to taste
- Wash and dry karonda and green chillies.
- Slit the green chillies lengthwise and then in halves.
- Cut the karonda into halves and remove the seeds.
- Heat oil in a kadhai or wok. When the oil is hot, add hing, cumin, ajwain, and methidana seeds.
- When the cumin seeds crackle, add all the powdered spices (except salt).
- Mix and then add the cut karonda fruits, green chillies, and salt.
- Mix well and cook open for 2 mins.
- Cover and cook for another 5 minutes on low flame till the karonda is soft.
- Remove from heat and into a bowl.
- Serve immediately.
For this recipe, I have used mild green chillies (also from our farm). Based on your preference, you may use spicy or even milder chillies.
Karondas fruit is in season now. I hope you do try this easy karonda mirchi recipe or other karonda fruit recipes like this long-lasting pickle to savour them in all seasons! If you have any special karoda recipe to share, do let me know. I love trying out new recipes. And, now with this plant growing right on our farm, I have plenty available to try :-).