Karonda pickle

Name: Karonda pickle
Total time: 1500 s
Cuisine: Indian
Ingredients: 1 cup karonda; 5-6 less spicy big green chillies; 1 tsp Salt+ 1 tsp salt; 2 tsp fennel seeds + 1/2 tsp; 1 tsp Fenugreek seeds+ 1/2 tsp; 2 tsp yellow mustard; 1/2 tsp cumin; 1/2 cup peanut oil; 1/2 tsp asafoetida; 1 tsp carom seeds; 1 tsp turmeric powder; 1 tsp kashmiri red chilli powder; 2 dry red chilli

pinal Patel @Vaibhavi5592

નડિયાદ

#goldenapron23
Week3
During monsoon Karonda are available in the market,so is the time to make karonda pickle

pinal Patel @Vaibhavi5592

નડિયાદ

#goldenapron23
Week3
During monsoon Karonda are available in the market,so is the time to make karonda pickle

Saved

Ingredients

25 minutes

1 cupkaronda
5-6less spicy big green chillies
1 tspSalt+ 1 tsp salt
2 tspfennel seeds + 1/2 tsp
1 tspFenugreek seeds+ 1/2 tsp
2 tspyellow mustard
1/2 tspcumin
1/2 cuppeanut oil
1/2 tspasafoetida
1 tspcarom seeds
1 tspturmeric powder
1 tspkashmiri red chilli powder
2dry red chilli

Saved

Steps

25 minutes

1

First of all wash nicely Karonda and green chillies, dry it,
2

Cut all karonda in to two, if the seeds is ripe remove it, take big green chillies, remove stalks, cut it length wise in to half
3

Mix it with Karonda in a bowl, add 1 tsp salt, mix it, it will take moisture and pickle will last long
4

Take glass jar put karonda and green chillies in to jar and close it,kep it for a day
5

Next day moisture has come out, filter them in a vessel, spread it for 2 hours to dry
6

Take a pan, heat it, add fennel seeds roast it little
7

Then add, yellow mustard, Fenugreek seeds cumin, aroma is coming, let it cool down then grind it in coarsely form
8

Take oil in a pan,heat it,turn the flame, when the oil become little warm add mustard,let it splutter then add carom seeds, asafoetida, dry red chilli, fennel seeds turmeric powder, Fenugreek seeds,stir it
9

Lastly add karonde and green chillies, add roasted masala, 1 tsp salt, 1 tsp kashmiri red chilli powder, mix it well
10

The tasty pickle is ready for eating,
11