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
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
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