Steps
- 1
Grind the karonda with water and make it dry then take out the seeds from the middle and cut it
- 2
Add 1tbsp water to the jaggery in a bowl and let it heat. Keep stirring. When the jaggery melts turn off the gas.
- 3
Put oil in the pan add jiru, pinch hing, fenugreek powder, musted and let it crackle. Now add the chooped karonda and saute it for 3-4 minutes. Strain the prepared jaggery syrup through a sieve and add it.
- 4
Add all the masala to it mix it. When the jaggery syrup starts to cook and become thick turn off the gas. Take the karonda pickle in a bowl. When it cool down, fill in a airtite bottle.
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