Green pickle.Image Credit Source: Pixabay/Poshan_Sharmila
Karaunda is the fruit of taste from June to August, which is also a treasure of nutrients. People of Karonde, who get only three months, prefer pickles along with making vegetables, which can be eaten with roti-paratha and puri. It also complements your dal-rice plate. In the season, you can eat fresh doors and if you want to consume it even in the remaining weather, then it is a great way to make pickle for presiding. Grandma-grandmother has been making pickles with the traditional recipe of Karaunda long ago, which does not spoil for a long time. With this pickle you can also add jackfruit, which looks quite tasty. Let’s know how to make Karaunda’s pickle.
This small fruit of pink and white colored can also protect you from many health problems. According to the National Library of Medicine, Vitamin C in Karaunda Very good amount is found. Apart from this, it is phenolic and anthocyanin rich, so the intake of gooseberry increases immunity as well as overall health.
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Pickle ingredients
In this article, we are giving you only 250 grams of Karaundi pickle recipes, so according to that there will be quantity of other spices. If you put more tax pickle, then increase the quantity of spices and oil accordingly.
To make pickle, two hundred and fifty grams of gooseberry, one -fourth cup mustard oil, one fourth teaspoon asafetida. A teaspoon turmeric. Fennel two teaspoons, cumin one teaspoon, fenugreek seeds two teaspoons, yellow mustard three teaspoons, salt two teaspoons or taste according to taste, red chilli a teaspoon, parsley a teaspoon and dry coriander two teaspoons. Let’s know the recipe.
Karonda Achar Recipe
First of all, clean the gooseberry and dry the whole moisture. After this, cut all the doors from the middle into two parts and remove the seeds. Now to prepare the masala, put mustard, fenugreek, celery, cumin, coriander, fennel in the thick pan and roast it on a low flame. This makes the spices easily crushed and gives a good aroma. Grind all roasted spices on pulse mode. Keep in mind that fine powder is not made.
When the masala is ready, heat the mustard oil in the pan till the smoke rises and then turn off the gas. Add asafoetida and turmeric powder. After that, add chopped and ground masala, salt, red chili powder and stir well. When the pickle cools down, fill it in a glass barry and store it, but do not put a lid. Rather tie a dry cloth on the mouth of the barni and show 4 to 5 days of sunlight. In this way your delicious pickle will be ready. When you are showing the pickle to the pickle, then keep stirring with a spoon, but there should be no moisture. You can also increase the amount of oil in pickle.