Karonda Khatti Meethi Chutney

Name: Karonda Khatti Meethi Chutney
Total time: 1080 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 gm Karonda/Carissa Carandas; 2 tsp Oil; 1/4 tsp Fennel seeds; 1/2 tsp Cumin seeds; 1/2 tsp Black Mustard seeds; 1/4 tsp Fenugreek seeds; 2 tbsp Jaggery; 1/2 tsp Red Chilli powder; 1/2 tsp Salt; 1/2 tsp roasted Coriander powder

ZMA @zesty5

#ga24
#Spain
#cookpadindia
Karonda or Black Currant or Christ's thorn or scientifically termed as Carissa Carandas is a traditional Summer Season produce in India and is widely and extensively used in Pickles, Jams and Chutneys. It can also be called as Indian Cranberry. Not only it is used it fresh form, but it's used in dried form too. Or these are cooked in Sugar syrup and dried to be used as decoration ideas on Cakes and Pastry in the bakery.

These are mostly available in late Summers throughout the Country. This succulent bounty also offers immense health benefits such as relieving digestive trouble, curing fevers, preventing heart diseases etc. It's a great one in terms of taste and texture. The nutritional profile of Karonda is quite impressive with the presence of Vitamin B, C and Iron thereby rectifying Anaemia. It is also bestowed with myriad Antioxidants, Flavanoids, Alkaloids etc. It also has anti inflammatory properties. Thus all in all, a super cool Fruit rich in Vitamins and Minerals plus with tons of nutritious benefits too. And also has a uniqueness in terms of taste and flavour.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

15-18 minutes

6 servings

250 gmKaronda/Carissa Carandas
2 tspOil
1/4 tspFennel seeds
1/2 tspCumin seeds
1/2 tspBlack Mustard seeds
1/4 tspFenugreek seeds
2 tbspJaggery
1/2 tspRed Chilli powder
1/2 tspSalt
1/2 tsproasted Coriander powder

Saved

Steps

15-18 minutes

1

Wash all the berries thoroughly well. Drain and pat dry. Cut each into halves and deseed them. There are tiny seeds inside.
2

Heat oil. Add all the seeds one by one. Fry them all for a minute. Next is to add the karonda slices. Saute all of that on a low heat for a minute. Now cover and cook until soft.
3

After almost done, add jaggery, red chilli, turmeric and coriander powders. Mix well. Adjust salt according to taste. Cook for about 2-3 minutes or until jaggery melts and it's perfectly done. It should be semi thick in consistency.
4

Serve it right away with Rotis, Phulkas, Parathas and even a steaming hot plate of freshly boiled Rice. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on August 18, 2024 17:17

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.