Natal Plum/ karonda chutney- cooked version

Here is another version of natal plum chutney.This is not in the traditional raw form but is cooked.

Ingredients:

Karonda/ Natal plum- 250 grams (de-seeded) 

Cumin seeds- 1 teaspoon 

Asafoetida/hing powder- a pinch

Green chillies- 3 (chopped)

Red chilli powder- 1/2  teaspoon

Sugar- 1/2 teaspoon

Salt- 1 teaspoon

Cooking oil- 1 teaspoon

Method:

Heat the oil in a saucepan. Add the cumin seeds to it, when they start spluttering add the green chillies, asafoetida/ hing, red chilli powder, salt and then the karondey/ natal plums. Stir continuously, so as to avoid the mixture from getting burnt or stuck to the vessel. After a few minutes you will notice that the mixture is turning into a pulp, now sprinkle sugar on it and continue to stir it. After a couple of minutes, remove it from flame. This chutney can be preserved in the refrigerator, for a few days without its taste getting affected.

Have it with rice,or rotis or any main dish which needs a tangy,sweet and sour accompaniment!

Natal Plum/ Karondey ki Chutney

 Karonda fruit is a rich source of iron, as well as a

 good source of Vitamin C. It is antiscorbutic and also 

 useful in tackling anaemia and anorexia.

 It also has an analgesic and anti-inflammatory 


quality.

 The good ol' natal plum is always welcome on our dining-tables as an 


accompaniment to our daily meals! Last time I had  mentioned the method, to 


prepare the pickled version of natal-plum. This time I am suggesting an equally 


tantalizing version- the chutney of karonda.

Ingredients:

Karonda/ Natal plum- 250 grams 

Cumin seeds- 1 teaspoon (roasted)

Asafoetida powder- a pinch (roasted slightly)

Green chillies- 3

Red chilli powder- 1/2  teaspoon

Chopped green coriander- 2 to 3 tablespoons

Salt- 1 teaspoon

Method:

Thoroughly  wash the karondas, green chillies and coriander leaves.

Slice the karondas into two and remove the seeds. Now grind the

 karondas, green chillies and coriander along-with the other ingredients,

into a fine paste. (Add a bit of water, if needed during the grinding

 process)

Wow! The mouth-watering chutney is ready.....!!

Natal Plum/ Karonda and Green Chillies in White Vinegar

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 :)