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Karonda Pickle

Karonda Pickle

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Karonda Pickle is a tart, spicy, and colorful Indian condiment prepared with small, sour berries known as Karonda. This recipe features the berries slit and tossed in a zesty mixture of mustard oil, fenugreek, and green chilies. Known for its instant tangy kick and crunchy texture, it is a favorite during the monsoon and summer months. Its taste is savory, intensely sour, and moderately spicy, offering a refreshing palate cleanser for any meal. This pickle is incredibly easy to prepare and adds a vibrant professional look to any dining table. Best enjoyed with simple dal-rice, parathas, or khichdi.

Prep Time20 mins
Cook Time5 days (Maturation)
Servings10 People
DifficultyEasy
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Ingredients

250g Karonda (Sour berries)
1/2 cup Mustard Oil
2 tbsp Mustard seeds, ground
1 tbsp Fennel seeds, crushed
2 tsp Red chili powder
4-5 Green chilies, slit
1 tsp Turmeric
1/2 tsp Hing
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Removing the seeds is the absolute secret to achieving a superior professional mouthfeel in Karonda pickle.
  • Mustard oil is essential; its sharp aroma perfectly balances the intense natural sourness of the berries.
  • Adding green chilies provides a multi-dimensional heat that complements the zesty tartness of the karonda.
  • Ensuring the berries are completely dry before pickling is crucial for a longer and safe shelf life.

Nutritional Information(Per 15g)

Calories

40 kcal

Protein

0.4g

Fat

3.5g

Carbs

2.5g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.