First, wash the karonda thoroughly. Cut them in half and remove the seeds to clean them. Heat a pan on the stove and add the ghee. Once the ghee is hot, add the bay leaf, cumin seeds, carom seeds, and nigella seeds. Let them crackle.

Add the karonda and sauté on medium heat for 2 minutes. Then add the red chili powder, coriander powder, garam masala powder, salt, and crushed jaggery. Mix well.

Pour in 1 cup of water, cover with a lid, and cook for 4 to 5 minutes. Once the water has evaporated, turn off the heat.

Your sweet and tangy karonda chutney is ready. You can also serve it as a side dish. Let it cool, then transfer to a serving bowl and enjoy with roti or paratha.