Andhra Style Karonda Pickle (Vakkai Pickle)

Name: Andhra Style Karonda Pickle (Vakkai Pickle)
Total time: 300 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 250 gm halved Karonda or Vakkai; 12 pieces Garlic cloves; 3 tbsp Kashmiri Red Chilli powder; 1/2 Fenugreek seeds; 2 tsp Salt; 1 tsp Cumin seeds; 1/2 cup Sesame/Mustard/Groundnut oil; 1/4 tsp Asafoetida or Hing

ZMA @zesty5

#PBH
#cookpadindia
#newrecipe
#Andhrastyle
Karonda or Carissa Carandas or Vakkai in Telugu are small berry sized fruits that are commonly used as a condiment in Indian Pickles and Chutneys as well as spices.
It is known for it's versatility in the kitchen. Unripe fruits are often sour and characteristically bitter. While the ripe one's are Black or dark Purple and often have a sweet tart flavour. The unripe one's are often used in Pickles and Chutneys. And the ripe one's are used in sweet and tangy Jams and Jellies.
And very often these little Berries are also used in Curries and Daal.
Also because of it's superbly flavour profile, these can also be used as a substitute for Cranberry in a few recipes. And when dyed and sweetened, these resemble Maraschino Cherries and can be used in baked goods.

This one here is a simple Andhra style Pickle that's easily done and can be relished for a Year. It's absolutely refreshing and flavourful. With just a few ingredients, this Pickle is super awesome. Tangy, flavourful and aromatic with an irresistible texture and taste. It can be enjoyed with steamed Rice and a generous dollop of Ghee on top. The spice levels can be adjusted accordingly. Store in airtight containers and refrigerate for a long time use.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

4-5 minutes

20-25 servings

250 gmhalved Karonda or Vakkai
12 piecesGarlic cloves
3 tbspKashmiri Red Chilli powder
1/2Fenugreek seeds
2 tspSalt
1 tspCumin seeds
1/2 cupSesame/Mustard/Groundnut oil
1/4 tspAsafoetida or Hing

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Steps

4-5 minutes

1

Cut karonda in half, remove seeds, wash and pat dry thoroughly.
2

Grind garlic, chilli powder, salt, fenugreek and cumin seeds to a coarse powder.
3

Mix the spice blend with the karonda in a clean bowl.
4

Heat oil. Add asafoetida and let it sizzle for a few seconds. You can use any oil of your choice.
5

Pour this hot oil over the karonda mixture and mix well.
6

Transfer to a clean airtight jar. Do not disturb.
7

Store at room temperature in a dry place for 2-3 days before consuming. Enjoy!

Tips

For best flavour, allow the pickle to sit undisturbed for a few days. Store in a moisture-free place. And then refrigerate and relish it as and when required.

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ZMA @zesty5

on October 28, 2025 18:23

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.