Karonde Keri ka Achar

CYMERA_20140327_125804mkk

If not for the pickles, what would the paranthas do?? 😛
Just saying! As far as this one is concerned, i can actually gobble up the entire bowl just like that with fingers all dipped in. Even if that looks not so nice to look at, trust me there’s no better way of having it unless you really lick your fingers!!

Summers are approaching here, although the dawns and dusks have a cool breeze flowing.
But we couldn’t wait for it to be hot summers to make this insant lipsmacking good pickle.

Karonde (raw cranberries) and raw mango make for an excellent combination because they compliment each other’s flavour. And then a bit of jaggery is added to the pickle to do away with its excessive tangy taste!

If you haven’t made it ever, you’ve got to try this awesome achar because you will love it, I know. 😀

edtdv
So let’s get to the recipe now!

Recipe :

Ingredients :
250 gms karonde (Raw Cranberries)
2 small keri (Raw Mangoes, diced into small pieces)
1 tbsp oil
1/8 tsp hing (Asafoetida)
1 & ½ tsp mustard seeds
2 tsp Saunf (fennel seeds,coarsely ground)
½ tsp haldi (Turmeric Powder)
1 & 1/2 tsp red chilli powder
1 & 1/2 tsp salt (adjust as per taste)
80-100 gms jaggery

Method :
Wash karonde and towel dry them. Wash the raw manoges and dice them into small pieces.
Take a wok and heat oil, let the mustard seeds and fennel seeds splutter, also add asafoetida along. Put diced raw mangoes and karonde and stir, cover and cook for 5-7 minutes. Keep checking in between so that they do not stick to the bottom. Once you feel both the karonde and keri are cooked, i.e. they have softened add all the spices. Stir well again. Lastly grate the jaggery and add it to the pickle. Cook for another 2-3 minutes.
And in no time this delicious pickle is ready!

CYMERA_20140327_17110323652

What i love the most about this pickle is that it is instant and uses minimal oil unlike others. So why wait. as soon as you find these raw mangoes and karonde in the market, grab onto them and cook it up! 🙂

This can be stored well for a week in the refrigerator in a clean dry glass jar.

Hope you are going to like it.
Thank you for stopping by! ❤