Karonda Mirch ka Achar (Natal Plum and Green Chilies Pickle from Uttar Pradesh)

40 minutes
1 medium jar
Indian
Karonda Mirch ka Achar  (Natal Plum and Green Chilies Pickle from Uttar Pradesh) Recipe - Ranveer Brar

Ingredients

250 gms Natal Plum (karonda)

100 gms Green chilli (hari mirch)

1.25 cup Mustard oil (sarson ka tel)

3.5 tbsp Fennel seeds (saunf)

2 tsp Fenugreek seeds (methi dana)

2 tsp Mustard seeds (rai dana)

1/4 tsp Nigella seeds (kalonji)

1/2 Tsp Asafoetida (hing)

2 tsp Red Chilli powder (laal mirch powder)

To taste Salt (namak)

Process

  • Wash karonda and green chilies well. Spread them out on a kitchen towel to air dry completely.
  • Halve the larger karondas. If seeds are white, leave as is, if seeds are brown scoop out and discard as they may be bitter. Leave smaller karondas whole.
  • Chop green chilies into medium thick roundels.
  • Heat 1/2 cup of mustard oil to a smoking point and then leave to cool down slightly.
  • Meanwhile dry roast fennel, fenugreek and mustard seeds individually. Cool and grind to make a coarse powder. Add the crushed spices to the hot mustard oil.
  • In a large clean mixing bowl, combine the karonda, green chilies, salt and spice flavoured oil. Mix well. Leave covered overnight.
  • The next day add the remaining mustard oil and mix. Transfer to a sterilized, clean dry pickle jar and leave to mature. THe pickle will be ready in a week. Made and stored correctly the pickle will last up to 6 months in the refrigerator.

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