Karonda chutney – sweet & tangy relish
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Paranthas or Indian fried flat bread is mostly served with pickle in India. Karonda chutney-Indian Cranberry relish is one such recipe from my childhood memories. I have tried to recreate the Banarasi magic by learning this recipe from my mother and aunt. As kids we could not wait for the karonda chutney to be cooked completely and consistently pester my mother to give us a small spoon to taste while this amazing Indian cranberry relish was simmering on stove.
Karonda relish has a blend of aromatic Indian spices with distinct cinnamon, sweet, salty and tangy taste in every bite. It simply boosts your appetite and for sure you can’t resist asking for more paranthas (fried Indian flat bread) with this perfect condiment.
Karonda is recognized by different names in different places, Carissa carandas is a class of flowering shrub in the dogbane family, Apocynaceae. Thrives in a wide range of soils, they are hardy and drought-tolerant plant. It grows naturally in the Himalayas at elevations of 300 to 1800 meters, in the Shivalik Hills, the Western Ghats in India and in Nepal and Afghanistan.
Prep Time: 15 min
Cooking Time: 15 min
Spice Meter: Hot
Serves: 4-5 person
Ingredients for karonda chutney:
Karonda – 250 gm.
Cumin seeds/jeera – ½ tsp.
Saunf/fennel seeds (coarsely powdered) – 1 tsp.
Dal Chini/cinnamon sticks – 2 no’s
Kalonji seeds/Nigella sativa ½ tsp.
Red chilli powder 1 tsp.
Salt to taste
Sugar – 4 tbsp.
Tej patta/Bay leaves – 2 nos.
Olive Oil – 2 tsp.
Preparation of karonda chutney:
- Wash Karonda thoroughly. Cut them vertically into 2 and deseed them. Keep them aside.
- Heat Olive Oil in a pan and add all spices zeera, bay leaves, cinnamon, fennel leaves, kalonji to crackle.
- Now add Karonda in the pan and mix them well. Add salt to the relish and simmer for 5 minutes.
- Now take half of the relish and crush it in mixer and add the crushed Karonda back into the pan.
- Crushing adds base to this relish and flavors also blend nicely into this sweet chutney.
- Now add sugar and 1/4th cup water.
- Now let it simmer without lid till Karonda are tender and the sugar has melted into a thick syrup.
- Serve it with paranthas or pakodas of your choice.
Note: Keep them in glass jar and you can store this karonda chutney-Indian Cranberry relish in refrigerator for 4-5 days.
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