Dear readers, this part of the world is enjoying rain and beautiful weather. The onset of rains brings out a craving for fried pakoras and spicy chutney. Every home in India will have its own twists to these sweet/sour chutneys. We love this recipe as it’s easy to make and tastes delicious.
Karonda fruit also called black currant or Christ’s thorn is also known as Carissa carandas. It is traditional summer produce in India. It is an evergreen deciduous shrub and tastes tangy. The nutritional profile of the karonda is quite impressive, being rich in vitamin C, B vitamins, and iron. The presence of pectin in the fruit makes it beneficial for improving digestion. The soluble fiber helps in improving the function of the digestive system. These also help in improving appetite as well and curbing untimely cravings.
There was a poll on my stories and almost fifty percent of the participants mentioned that they have never tried this chutney. Well, here is the easiest recipe for Karonde ki chutney. Serve it with your favorite pakoras or sandwiches and it will enhance the taste.
👉Karonda ( it is a flowering shrub & is pinkish-red fruit with a white hue and tastes sour)
👉 Bunch of fresh coriander leaves
👉 Chillies as per your taste
👉 Mint leaves
👉 Garlic cloves (optional)
👉 Salt, jeera(1/2 spoon), black salt, asafoetida/hing (a pinch), oil (mustard, 1/2 spoon)
Grind the coriander leaves and chilies first and then add other ingredients mentioned above. Store in an airtight jar and it can be kept for a week. This can be stored in a freezer too for a month in an air-tight zip lock bag.
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