Karonde ki Chutney Recipe: Karonde, also known as cranberry (Carissa), this spicy chutney is made from karonde (Carissa carandas), a small berry-like fruit that is often confused with cranberry but its taste and rich culinary heritage is distinct in Indian cuisine.
The unique flavour of Karonde makes it served with many Indian dishes, from parathas and pakodas to rice and dal.
Karonda Chutney Recipe: Karonda is beneficial
Karonde fruit is known for its sourness, which combined with spices and jaggery creates a chutney that packs a punch in every bite. The recipe itself is so tasty that it will make your mouth water.
This chutney is not only a great addition to your taste buds but also has many health benefits, cranberries are rich in vitamin C, iron and antioxidants. Whether you want to add something new to your meal or try a recipe that captures the essence of traditional Indian flavours, you must try this sweet and sour karonda chutney!
Karonde ki Chutney Recipe: Here is the recipe
In this recipe, we will show you how to make this delicious chutney. It is easy to make and the result is a chutney that will definitely become a favorite in your household. Let’s get started!
Materials required:
- 200 grams of blueberries (Carissa)
- 1 cup brown sugar or sugar (adjust sweetness to taste)
- 1 teaspoon cumin
- 1 teaspoon fennel
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons of oil
- salt to taste
Karonde ki Chutney Recipe: Method
1. Wash the blueberries thoroughly and cut them in half, removing the seeds. Although the seeds are edible, they are removed to make a mild chutney.
2. In a frying pan, heat the oil over medium heat. When hot, add the cumin, mustard and fennel seeds. Let them pop and let their fragrance waft through.
3. You can chop or grind the karondas. Add to the pan and fry for 2-3 minutes until they start to soften.
4. Add spices: Add turmeric powder, red chili powder, coriander powder and salt.
5. Mix well to coat the karondas with spices.
6. Now add jaggery in the pan, mix well to dissolve the jaggery well and cook on low flame till the karondas soften and the chutney thickens to the desired consistency. For this, you can add water as per requirement.
6. Sprinkle garam masala over the chutney and stir to combine. Cook for 2 minutes.
7. Once the chutney thickens, remove it from the heat and let it cool. The chutney is ready.
Karonde sweet and sour chutney can be served with parathas, pakodas or as a side dish to the main meal. Its spicy and sweet taste makes it a versatile spice that goes well with both savoury and sweet dishes.
Read also: Mohan Bhog Recipe: Prepare Mohan Bhog instantly for Krishna Janmashtami, know this easy method.
Read also: Gopalkala Recipe: Make sure you make Gopalkala on Krishna Janmashtami, little Kanha likes it a lot.
Disclaimer:
The information contained in this post is for general information purposes only. We make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.
We respect the intellectual property rights of content creators. If you are the owner of any material featured on our website and have concerns about its use, please contact us. We are committed to addressing any copyright issues promptly and will remove any material within 2 days of receiving a request from the rightful owner.