Name: Karonde Mirch Ka Achaar recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gm - Karonda / natal plum, halved and deseeded.; 10 - 12 - Green chilies, slit into halves; 2 inch piece - Fresh ginger root, chopped into small bits; 1/2 tsp - Nigella seeds / Kalonji; 1/4 tsp - Hing / Asafoetida; 1 tsp - Turmeric powder; 1 tsp - Red Chili Powder; Panchphoran - 1 tsp of mix of coriander, jeera, moti saunf, methi, rai seeds; 1 tsp - Salt or to taste; 1 tbsp - Mustard oil; 2 tbsp - Sugar or Jaggery; 1 tsp - White Vinegar

ABOUT Karonde Mirch Ka Achaar RECIPE

Karonde ka achar is a tangy, hot, sweet and sour accompaniment. It goes very well with all Indian foods and has health benefits also. It is just irresistible.

Ingredients Serving: 4

250 gm - Karonda / natal plum, halved and deseeded.
10 - 12 - Green chilies, slit into halves
2 inch piece - Fresh ginger root, chopped into small bits
1/2 tsp - Nigella seeds / Kalonji
1/4 tsp - Hing / Asafoetida
1 tsp - Turmeric powder
1 tsp - Red Chili Powder
Panchphoran - 1 tsp of mix of coriander, jeera, moti saunf, methi, rai seeds
1 tsp - Salt or to taste
1 tbsp - Mustard oil
2 tbsp - Sugar or Jaggery
1 tsp - White Vinegar

Instructions

Mix the turmeric powder and red chili powder in about 1/4 cup of water, keep aside.
Heat oil in a pan add panchphoran, asafoetida and Nigella seeds. Wait till seeds splutter and become aromatic.
Now switch off the gas and slowly pour the turmeric and chilli powder solution into the hot oil. Turn on the gas and cook the mixture till the oil comes on top. Add the salt.
Now add the karonde, green chilies and ginger, stir well. Cook till the oil starts bubbling again around the edges. Stir slightly and add sugar and vinegar.
Mix again and cook for 3-4 minutes on a medium flame so that the mixtures looks glazed. Switch off the flame and let it cool.
Its ready to eat with puris, paranthas. You can store it in refrigerator for about 2 weeks.

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