Fruit Raita is a healthy and yummy dip prepared by mixing curd and diced fresh fruits lik...

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

Sprouted Moong is usually blend in taste but by adding cucumber, tomatoes, sweet potatoes...

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...

Bendakaya Pachadi is a very tasty and delicious variant in South Indian chutney delicacie...

Onion chutney is a great accompaniment to wada,idli, dosa, upma and even appams. It is v...

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.