Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oi...

Tangy and tempting cucumber pickle makes a great accompaniment to all types of dishes....

Siddu is a Himachali dish with one of the most loved dishes in Himachal mostly in Mandi, ...

A combination of spinach and yogurt makes a delicious and nutritious raita. Palak raita, ...

Aubergine and kasoori methi combination goes very well with most of the rustic indian bre...

Khajur Imli ki chutney is a sweet-sour recipe prepared with tamarind, jaggery and dates....

Karonda Chutney Recipe, How To Make Karonda Chutney Recipe

Name: Karonda Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: 4

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

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.