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Karonda Chutney

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Karonda Chutney Recipe, How To Make Karonda Chutney Recipe

Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a rich meal.

About Recipe

How to make Karonda Chutney

(89 ratings)
1 reviews so far
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
Karonda Chutney
Author : Vahchef
Main Ingredient : Cranberry
Servings : 4 persons
Published date : November 06, 2018


Ingredients used in Karonda Chutney
• Karonda(cranberry) cut into halves - 250 grams.
• Green chillies - 4 numbers.
• Saunf powder - 1 tea spoon.
• Fenugreek powder - 1/4 tea spoon.
• Asafoetida - 1 pinch.
• Garam masala - 1 pinch.
• Red chili powder - 1 tea spoon.
• Mustard oil - 1/4 cup.
• Kalonji seeds - 1/4 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Ajwain seeds - 1/4 tea spoon.
• Salt - to taste.
Method:
  • Wash, dry and cut the Karonda into two halves. Remove the seeds and keep aside.
  • In a mixing bowl, add in the cut karonda pieces, green chilies, saunf powder, fenugreek powder, hing, garam masala, asafoetida, red chili powder and mix well.
  • In a pan, heat some mustard oil until it comes to a smoking point. Switch off the flame and add kalonji seeds, cumin seeds, ajwain seeds and allow it to sizzle.
  • Add salt to the Karonda pieces and mix well.
  • Once the oil mixture cools down, pour it over the karonda pieces and mix well.
  • Cover and rest it for few hours before serving.





Cooking with images







 

Comments & Reviews

 

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Recent comments

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Jordan Mattes Posted on Thu Jan 01 2015

These remind me of very large cranberries. Cranberries are of course very sour too, and look very similar except small.?

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