Heat oil in a pan, add dry fenugreek seeds, hing and dry chilli. Add raw karonde, turmeric and salt. Mix well and stir for 1 to 2 minutes till change colour.

After a while, the rind of the karonda starts to crack (be soft), then add jaggery and chilli powder. When the jaggery melts and starts to thicken, add methiya masala (pickle masala)and mix it. Then remove from heat.

Once it cools down, fill it in a airtight bottle. The sour and sweet karonda pickle is ready.