Karonda Chutney Recipe: Make delicious Karonda Chutney in the rain instead of coriander and mint, it will be ready in 5 minutes. Karonda Chutney Or Bengal Currant Chutney Recipe In Monsoon Photoshow

Sweet-sour and slightly spicy cranberry chutney tastes very tasty during the rainy season. You will easily find light white and pink colored cranberries in the market. Eating raw cranberries containing vitamin C, iron, fiber and antioxidants provides many benefits to the body. If you like cranberry chutney sweet, then prepare it by grating it, otherwise sweet and sour chutney can be prepared with green coriander. Know what ingredients are required to make cranberry chutney.

• 250 grams cranberries
• 2-3 green chillies
• 5-6 garlic cloves and onion (optional)
• 1 inch piece of ginger
• 2-3 tbsp green coriander
• 8-10 mint leaves
• 1 tsp roasted cumin
• ½ tsp black salt
• salt as per taste
• ½ tsp sugar or jaggery
• 1-2 tbsp water
• 1 tsp lemon juice

1. If you want to make cranberry chutney spicy, then its delicious chutney can be prepared with coriander.
2. First of all, wash the gooseberry thoroughly, remove the stalk, cut it from the middle and cut it into small pieces.
3. Wash coriander mint leaves, chop them coarsely and grind the given ingredients in a mixer grinder jar. You can add roasted cumin, black salt, sugar or jaggery to enhance its taste. If you don’t like sweet chutney, leave the sugar. Add one or two spoons of water and grind it coarsely.
4. If the chutney seems too sour, you can add a few drops of lemon juice. Take out the cranberry chutney in a bowl and eat it with parantha puri, dal-rice or samosas.

Read more: Easy Chicken Soup Recipe: Try this special chicken soup to increase immunity in monsoon, the taste will also be amazing.

1. After removing the seeds, cut the cranberries and then boil them lightly for 5-7 minutes.
2. Now mix boiled cranberries, jaggery, roasted cumin, black salt, common salt, black pepper, red chilli etc. as per taste in the mixer jar.
3. After grinding the chutney, pour it in a pan to make it thick. Cook for 3–5 minutes and then leave to cool. Delicious cranberry chutney is ready.