Karonda ka Achar is the first pickle recipes I’m starting with on Foodeez Junction. This one is again from my mom’s recipe box. Every Winters she would make Karonda ka Achar and more such pickles that we would have with dal, rice and rotis.
Pickles are a necessity at every Indian homes. From meat pickle to mango pickles, you are going to innumerous variety. I’d earlier shared Karonde ki sabzi with you, now it’s the turn of Karonda ka Achar. As I had told in my previous post, Karonda is also known as cranberry. What else do you make from cranberry? Drop in the comments section below and let’s have a food/recipe chat there!
Did you know? The ripe Karonda or Cranberry is that red cherry we see in Pans, tucked with the toothpick.
Before we move further, buy the unripe Karonda from the market if you want to make this tangy pickle for Winters.
How to Make Karonde ka Achar
A step by step guide to making cranberry pickle or Karonde ka Achar
- 50 gm Zeera (Cumin seeds)
- 50 gm Saunf (Fennel seeds)
- 1 tsp Rai (Mustard seeds)
- 500 gm Karonda (unripe Cranberry)
- 2 tsp Red Chilli powder
- 4-5 tsp Salt (or as per taste)
- 1/2 cooking spoon Haldi (Turmeric powder)
- 1 tsp Kalonji
- 2 Garlic bulbs – peel garlic cloves and then use
- 2 tsp Hing (Asafoetida)
- 4-5 Cooking spoon Mustard oil
- 1 tbsp. liquid citric acid
If you do not have idea of how much 50 gm will be, just grab a cooking spoon. Here 50 gm quantity is almost equal to the cooking spoon, also called kalchhul, for Zeera and Saunf.
- Wash Karonda, cut them into half and deseed. Boil them for 5 minutes.
- Spread them on a sheet of paper and let them dry for 2 days in sunlight.
- When the karonda is dried, it’s time to make the pickle.
- In a small wok, heat oil. When the oil is hot enough, add hing and switch off the flame. Let it cool
- In another pan, take zeera, saunf and rai and dry roast them till light golden. Grind them once they are cool enough. Keep aside.
- In a big plate or thali, put karonda, add the dry roasted spice powder, haldi powder, salt, red chilli powder, kalonji, peeled garlic cloves and half of the mustard oil (we had earlier prepared).
- Mix well. Transfer the pickle to an air-tight container.
- Add rest of the mustard oil and citric acid and close the lid tightly. Keep the Karonda Achar jar in sunlight for four days for 3-4 hours.
- Now you can have it with your favourite dal or sabzi and roti.
How to Cut Karonda for Pickle
Wash Karonda first. Now cut each Karonda in half. Deseed them. Boil for five minutes. Soak on a kitchen towel so that the excess water dries out. Spread them on a newspaper. Let them dry for two days in sunlight. The idea is to remove the moisture from cranberries, so that they are good to go for pickles and that’s how you can preserve them too. After Karonda is dried, now you are ready to make the pickle.
In a small wok, add mustard oil, as mentioned in the ingredient. Heat it enough. When the oil is hot, add hing (asafoetida) to it and turn off the stove. Let the oil cool.
In a small pan, put zeera, saunf and rai, and dry roast them. The pan should be dried, not even a single drop of water is allowed. Roast them till they turn light golden. Switch off the flame and wait till they cool down.
Grind the dry roasted spices to a smooth powder. Remember the jar should not be having any drops of water.
Making Karonda Pickle
Now we need to mix everything.
Take a big thali or a plate. Put dried Karonda in it. Add dry roasted masala, red chilli powder, salt, haldi powder, kalonji and peeled garlic cloves. Mix with your hand. Now add half of the mustard oil we had prepared. Mix again.
That’s it. Take an air-tight container, put the karonda pickle in it. Pour rest of the mustard oil and close the container tightly.
Keep the pickle in sunlight for 3-4 hours, daily, for 4 days and it’s ready.
The pickle will last for a month; if you want to preserve for long add a tbsp. liquid citric acid. For your dining table, you can buy this pickle jar and keep a portion of yummy Karonde ka achar.
- If there is not enough sunlight, keep the pickle for 2-3 days more. But do not overexpose the Karonda pickle in the sunlight.
- To preserve your pickle, you should always use dry utensils. Even before mixing the pickle with spices if you are washing your hand, be sure you had pat dried them and there are no traces of moisture.
— Recipe and Images by Sara Khan
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