A great attraction in my kitchen garden at Jhansi, was the huge Karonda/ Natal Plum bush!! Its white star-shaped flowers with a lovely whiff were actually the star attraction for me, but others simply adored its large red and white oval shaped berries, colloquially called KARONDA. But its spiny branches were a threat not only to my 6 year old child, but also to my two over-exuberant pets. Hence after a bit of effort a fence was erected around that plant so that everyone was safe and I got my peace of mind!
Well, that was the time when I made pickles by the jar-full; of lime, lemons, tamarind, karonda, mango etc.. But since my childhood I have had a special affinity towards karondey-ka-achaar( Natal Plum Pickle). It was a very simple preparation but added such ambrosiac touch to your everyday meals, that to ignore that flavour is almost akin to blasphemy!
Give it a try and I am sure you will love it!
Ingredients:
Natal Plum/ Karonda - 250 grams ( washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Green Chillies - 50 grams (washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Rock Salt/ Common Salt- 1level teaspoon
White Vinegar - enough to thoroughly soak the karonda and green chillies.
A clean and dry glass jar with an airtight cap.
Method:
Mix all the above mentioned ingredients in the glass- jar, and keep it preferably in the sunlight, for 3-4 days ( for an hour or two each day).
Remember to shake the jar for a couple of minutes, so that the ingredients mix evenly.
Yummmy, the pickle is ready! Savour the sharp taste of chillies with the tangy taste of Natal Plums!
Next time I should remember to share the recipe for karonda-chutney too :)
Give it a try and I am sure you will love it!
Ingredients:
Natal Plum/ Karonda - 250 grams ( washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Green Chillies - 50 grams (washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Rock Salt/ Common Salt- 1level teaspoon
White Vinegar - enough to thoroughly soak the karonda and green chillies.
A clean and dry glass jar with an airtight cap.
Method:
Mix all the above mentioned ingredients in the glass- jar, and keep it preferably in the sunlight, for 3-4 days ( for an hour or two each day).
Remember to shake the jar for a couple of minutes, so that the ingredients mix evenly.
Yummmy, the pickle is ready! Savour the sharp taste of chillies with the tangy taste of Natal Plums!
Next time I should remember to share the recipe for karonda-chutney too :)
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