Wednesday, September 18, 2013

Khatti Meethi Teekhi Karonde Mirchi Ki Chutney

Carissa Carandas, that's what Karonda is called in English. A berry rich in iron and contains a fair amount of vit C also( source Wikipedia). This is a preparation which is spicy, sweet and tangy ( as the name suggests) all in one. Pairs very well with parathas - plain as well stuffed, and also with dal rice. 

It's not so easily available , so this time when I was visiting my mom in the month of Aug., they were in season. My mom made it for us. I got to eat it after many years .  I am sharing her recipe. 

Karonde                                                250 gms 
Green chilly large ( chopped coarsely)      3  
oil                                                         1 1/2 tsp 
fennel seeds ( saunf)                              1/2 tsp 
fenugreek seeds ( methi)                         1/4 tsp 
red chilly pd                                           1/4 tsp 
turmeric pd                                            1/4 tsp 
coriander pd                                           1/2 tsp 
salt                                                        1tsp or to taste     
sugar                                                     5 tbsp 
water                                                     1/4 cup 

Method :
  1. Wash Karonde . Cut them into two lengthwise. Remove the seed.
  2. Heat oil in a pan.
  3. Add fennel seeds and fenugreek seeds.
  4. Once they brown slightly, add  green chillies.
  5. Stir fry for half a minute.
  6. Add red chilly pd, turmeric pd. , coriander pd. and salt.
  7. Tip in the Karonde  and water. Give it a stir.
  8. Cover and cook on low till Karonde are done. Will take a few minutes.
  9. Now add sugar. 
  10. Once sugar melts, taste and adjust salt and sugar as per your liking.
  11. Remove from fire.
  12. Once completely cool, transfer into an air tight container.
  13. Keep referigerated.