Karonda Pickle
A bold and tangy karonda Indian pickle made with fresh vakkaya, spices, and oil. This vegan, gluten-free condiment adds fiery flavor to any meal.
Servings: 12
Calories: 104kcal
Ingredients
- 500 g karonda washed, deseeded, and halved
- 120 ml sesame oil 8 tablespoons
- 10 g mustard seeds 2 teaspoons
- 5 g fenugreek seeds 1 teaspoon
- 20 g chana dal 1 tablespoon
- 15 g urad dal 1 tablespoon
- 5 g curry leaves fresh or dried (15–20 leaves)
- 0.5 g asafoetida / hing ¼ teaspoon
- 5 g ground turmeric 1 teaspoon
- 10 g red chili powder 2 teaspoons, or to taste
- 12–15 g salt or to taste (2–2½ teaspoons)
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
Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 65mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 123IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.4mg