Karonda Pickle

Carissa carandas is a species of flowering shrub in the dogbane family, Apocynaceae. It produces berry-sized fruitsphoto that are commonly used as a condiment in Indian pickles and spices. It is a hardy, drought-tolerant plant that thrives well in a wide range of soils. Common names include karonda(Devanagari: करोंदा), karamardaka (Sanskrit), vakkay (Telugu), kalakai (Tamil). Other names less widely used include: karau(n)da, karanda, or karamda. It is called kerenda in Malaya, karaunda in Malaya and India; Bengal currant or Christ’s thorn in South India; nam phrom, or namdaeng in Thailand; andcaramba, caranda, caraunda and perunkila in the Philippines.[1] In Assam it is called Karja tenga.

The supposed varieties congesta and paucinervia actually refer to the related conkerberry (C. spinarum).

http://en.wikipedia.org/wiki/Carissa_carandas

Ingredients

Karonda – 1 cup (cut into halves)
Asaefoetida powder – a pinch
Turmeic powder- 1/2 tsp
Salt – to taste
Mustard seeds - 1 ½ tsp
Oil – 1 tblsp

Method:

Wash the plums and dry it nicely using a paper towel
Roast 1 tsp mustard seeds. Cool it and grind it to a coarse powder.
Heat oil in a pan and add pinch of Asafoetida. Add remaining mustard seeds and natal plum. Toss the mixture.
Now add turmeric and salt and coarsely powdered mustard. Stir for 2-3 mins.

Cool and keep in air tight container. This can stay out at room temperature for a week or refrigerate for 1 months.

Filed under: Cookery, Cuisine, Delicious Dinner, Easy Meals, Easy Recipes, Eat, Eat Up, food, Food Blog, Home Cooking

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