Karonda mirchi pickle recipe is a quick and easy recipe with pink-purple karonda fruit, green chilli and spices. Add a small quantity to every meal for a delicious burst of sweet, sour and spicy flavours.
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.
Notes
Karona mirchi pickle can be stored in an airtight jar in the refrigerator for a week to 10 days. To store, let it cool to room temperature before transferring it to a jar.