Karvanda Pickle
- kokanfoodblog
- Sep 2, 2023
- 2 min read
Updated: Sep 11, 2023
Karvanda pickle is a Marathi name, also known as Karonda or Cranberry pickle, is a tangy and spicy Indian condiment made from small, sour berries known as Karvanda. This pickle can be enjoyed with rice, roti, paratha, or any Indian meal.
Ingredients:
Raw Karvanda 2 cups
Mustard Oil 2 tsp
Mustard seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Asafoetida 1/4 tsp
Fennel seeds 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt 1 tsp (Adjust according to taste)
Roasted and ground cumin seeds 1 tsp
Coriander seeds 1 tsp
Jaggery or Sugar 1/2 tsp (Adjust to taste)
Lemon Juice (1 lemon)
Pinch of Turmeric Powder
Procedure:
Remove the stems of Karvandas wash them properly dry them.
Heat the mustard oil and let it cool to room temperature.
In a separate pan heat 1-2 tsp mustard oil add mustard seeds and let them splutter. Add fenugreek seeds, fennel seeds, and asafoetida. Wait for a few seconds until they release the aroma.
Reduce the flame and add red chili powder and turmeric powder. Stir it well. Add dried Karvandas to the pan and stir to coat them with the spices mixture.
Add jaggery/sugar, roasted cumin seeds, and coriander powders. Mix it well.
Cook Karvanda on low heat for about 5 to 7 minutes until they become slightly soft and spices are well incorporated. Stir occasionally.
Turn off the heating and let the pickle cool down. Once it is cooled add the juice of one lemon and mix properly. The lemon juice adds a refreshing tang to the pickle.
Transfer the pickle to a clean, dry, and air-sealed jar.
Allow it to mature for at least a day before consuming.
Your homemade organic Karvanda Pickle is ready to enjoy. Never forget to store it in a cool, dry place. Never keep it open to the air.
Video Credits: Food Recipes with Nidhi
Nice initiative 👏