Karonde keri ka achar (raw cranberries and raw mango pickle) Recipe

Cooking Directions

• STEP 1.Wash and dry the cranberries and raw mangoes.
• STEP 2.Cut the raw mangoes into small pieces and remove the seeds.
• STEP 3.In a mixing bowl, combine the cranberries, raw mangoes, and salt. Mix well and let it sit for 30 minutes.
• STEP 4.In a pan, heat oil and add mustard seeds, fenugreek seeds, fennel seeds, and asafoetida. Let them splutter.
• STEP 5.Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well.
• STEP 6.Add the marinated cranberries and raw mangoes to the pan. Cook for 5-7 minutes on low heat.
• STEP 7.Remove from heat and let it cool. Transfer the pickle to a sterilized jar and store in a cool, dry place.
• STEP 8.Serve the karonde keri ka achar with roti, paratha, or rice for a delicious and tangy accompaniment.

Cooking Tips

• Make sure to wash and dry the cranberries and raw mangoes properly before using them.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• Allow the pickle to sit for at least a day before consuming to allow the flavors to develop fully.
• Store the pickle in a sterilized jar to ensure its longevity.

Storage and Serving

• Store the karonde keri ka achar in a cool, dry place away from direct sunlight.
• The pickle can be stored for several months if properly stored.
• Serve the pickle as a condiment with Indian meals or as a side dish with roti, paratha, or rice.