Karonda, also called vakkaya in Telugu, is a small sour fruit native to India that looks a bit like a berry or tiny plum. In its raw form it’s tart and slightly bitter, which makes it perfect for Indian pickle. As it ripens, the fruit turns red to purple and develops a hint of sweetness, but for pachadi and pickles the green, unripe version is usually used. Its natural sharpness means you don’t need much vinegar or lemon juice — the fruit itself brings that punchy tang that wakes up the spices.
This homemade karonda Indian pickle is bold, fiery, and refreshing. It’s vegan, gluten-free, and packed with flavor that only gets better as it sits.
Why You’ll Love This Karonda Indian Pickle
- Naturally tangy and spicy flavor
- Vegan and gluten-free
- Easy to make with simple ingredients
- A traditional seasonal favorite in South India
Karonda Pickle
Ingredients
Main
- 2 cups raw karonda vakkaya, deseeded and halved
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon salt or to taste
- ½ cup sesame oil or sunflower oil for a lighter flavor
Spice Mix
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- Pinch of asafoetida hing
Instructions
- Wash and deseed the karonda, then cut them in halves or quarters. Pat dry completely.
- Heat sesame oil in a pan until just hot, then cool slightly.
- In the same oil, add mustard seeds, fenugreek seeds, chana dal, urad dal, and curry leaves if using. Fry until golden and aromatic.
- Stir in asafoetida, turmeric, and chili powder. Remove from heat.
- Add the karonda and salt, mixing well to coat with the spiced oil.
- Transfer to a clean, dry glass jar. Press down so the fruit is submerged in oil.
- Let it rest for at least 24 hours before serving for flavors to develop.
Notes
- Sesame oil gives a more traditional southern flavor, while sunflower oil is lighter.
- For a milder version, reduce the amount of red chili powder.
- Keeps up to 3 weeks at room temperature if fully covered with oil, or 2 months in the fridge.
- Add a spoon of jaggery for a sweet-sour balance.
- Mix in roasted garlic for extra depth.
- Blend the mixture into a smoother paste for a chutney-style spread.
Nutrition
Frequently Asked Questions
Can I use ripe karonda instead of raw?
Ripe karonda is sweeter and softer, so it won’t give the same tang. Stick with raw green karonda for authentic pickle flavor.
Can I use dried karonda instead of fresh?
Yes, you can make pickle with dried karonda, but the flavor and texture will be different. Dried karonda has a concentrated sourness and chewier bite compared to the juicy tartness of fresh fruit. If using dried, soak them in warm water for 30 minutes to soften before pickling, and increase the oil slightly to keep the pickle moist.
Do I need to refrigerate this pickle?
If covered completely in oil, it keeps well at room temperature for a few weeks. For longer storage, keep in the fridge.
Can I freeze karonda Indian pickle?
Freezing isn’t recommended as it changes the texture of the fruit.
What can I eat this with?
It pairs beautifully with plain rice and dal, roti, curd rice, or even as a tangy side to grilled dishes.
Bringing bold, tangy flavor to even the simplest meal
This vakkaya pachadi is one of those recipes that shows how simple ingredients can turn into something bold and unforgettable. Tangy, spicy, and deeply satisfying, it’s a jar of flavor that makes any meal more exciting.
If you give this karonda Indian pickle a try, drop a comment below with your thoughts. And if you share it on Instagram, tag me — I’d love to see how you enjoy it! Follow me on Pinterest and YouTube.
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