Easiest Way to Cook Eating on a Dime Karonde mirchi ka achaar/cranberry chilli pickle

Easiest Way to Cook Eating on a Dime Karonde mirchi ka achaar/cranberry chilli pickle Delicious, fresh and tasty.
Karonde mirchi ka achaar/cranberry chilli pickle. Welcome to Choosey Planet Today we are making Cranberry and Chilli Pickle. In Hindi Cranberry is called Karonde. Spicy pickles and chutneys have always been an important part of Indian meals.
Karonde are naturally sour and a bit astringent in taste, and when mixed with hot green chillies the combination gives a perfect mix of tartness and heat, that is a hallmark of any Indian.
Spread it on a muslin cloth and let it dry overnight.
The Karonde & Mirchi Ki Sabji Recipe is a very traditional pickle that you can find in Northern India.
You can cook Karonde mirchi ka achaar/cranberry chilli pickle using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Karonde mirchi ka achaar/cranberry chilli pickle
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It’s of karonda/ cranberry.
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Prepare of green chillies.
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It’s of mustard oil.
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It’s of coarsely ground fennel seeds.
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You need of Turmeric powder.
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It’s of Salt.
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It’s of asafoetida.
Karonde is called Natal plum in english "Carissa carandas" being its scientific name.
Its a berry like tart fruit which grows in the Himalayas.
Karonde is rich in Iron and Vitamin C, in the north the most often used to make a simple karonde and mirchi ki sabji used as an instant pickle.
Karonde mirchi ka achaar/cranberry chilli pickle #goldenapron.
Karonde mirchi ka achaar/cranberry chilli pickle step by step
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Chopped green chillies and chop natal plum also deseed them. Heat oil in a pan.add karondas and saute fir 2 min. Now add green chillies and further saute for 3 to 4 minutes till karandas become soft..
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Now add all spices.cook for 1 min more. Instant natal plum and green chilli pickle is ready. Use for one week..
Instant natal plum and green chilli pickle.
See more ideas about Green chilli pickle, Pickling recipes, Green chilli.
I made a yummy raw hot and sour Karonde ki chutney with it and a sweet n sour cooked one too.
Then one day I was reminded of the achar my Daadi (grand mom) used to make.
Those seasonal achars were made for a week or so and we all use to love them.