Karonde & Mirchi Ki Sabji Recipe (An Instant Pickle with Seasonal Indian Berries)

A Natal plum pickle-rare but popular recipe

Monika Manchanda
Karonde & Mirchi Ki Sabji Recipe (An Instant Pickle with Seasonal Indian Berries)
79 ratings.

The Karonde & Mirchi Ki Sabji Recipe is a very traditional pickle that you can find in Northern India. Karonde is called Natal plum in english "Carissa carandas" being its scientific name. Its a berry like tart fruit which grows in the Himalayas. Karonde is rich in Iron and Vitamin C, in the north the most often used to make a simple karonde and mirchi ki sabji used as an instant pickle and eaten along with Parathas for breakfast, lunch or dinner.

Here are a few more pickle recipes that you might also want to try

  1. Nellikai Oorugai/Amla Sambhariyo Recipe (Instant Gooseberry Pickle Recipe)
  2. Gajar Shalgam Ka Paani Wala Achar Recipe (Instant Carrot And Turnip Pickle)
  3. Turmeric, Ginger And Chilli Pickle Recipe
  4. Singhade Ka Achaar Recipe (Water Chestnut Pickle)

Course: Side Dish
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

20 M

Cooks in

10 M

Total in

30 M

Makes:

2 cups

Ingredients

  • 200 grams Natal plum (Karonde) , chopped into bite size pieces
  • 200 grams Green Chillies , chopped
  • 1 tablespoon Cooking oil
  • 1 pinch Asafoetida (hing)
  • Salt , to taste
  • 1/2 Lemon , juiced

How to make Karonde & Mirchi Ki Sabji Recipe (An Instant Pickle with Seasonal Indian Berries)

  1. To begin making the Karonde & Mirchi Ki Sabji Recipe, first prepare all the ingredients and keep them ready by the side.

  2. Heat oil in a pan, add the asafoetida and stir for a few seconds. 

  3. Add the cleaned and chopped karonde and green chillies into the oil along with salt to taste. 

  4. Cover the pan and cook the Karonde & Mirchi Ki Sabji on low heat for about 10 to 12 minutes until its good to eat. Once done, turn off the heat, transfer to a serving bowl and serve.

  5. Serve the Karonde & Mirchi Ki Sabji with Parathas for breakfast, lunch or dinner or store in an airtight container in the fridge upto a week.

Monika Manchanda

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Last Modified On Monday, 27 February 2017 10:00
     
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