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

Recipe By Slurrp

Karonde keri ka achar, also known as raw cranberries and raw mango pickle, is a tangy and spicy Indian condiment. This pickle combines the tartness of cranberries with the sourness of raw mangoes, creating a burst of flavors. The pickle is made by marinating the cranberries and raw mangoes in a blend of spices and oil. It is a perfect accompaniment to any Indian meal and adds a zesty kick to your taste buds.

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

ingredients serve

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

  • 1/10 cup Cranberries
  • 1/10 Raw Mango
  • 1/10 teaspoon Salt
  • 1/5 tablespoon Oil
  • 1/20 teaspoon Mustard Seeds
  • 0.03 teaspoon Fenugreek Seeds
  • 0.03 teaspoon Fennel Seeds
  • 0.03 teaspoon Asafoetida
  • 1/20 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chili Powder
  • 1/10 teaspoon Coriander Powder

Directions: 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.
calories per serving
2 g Fat< 1 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
  • Fiber


  • Carbs
  • Protein
    < 1g
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp