Make karonda chutney in these ways

It is normal for the mouth to water at the mention of chutney. That’s why chutney is served with everything from vegetable to paratha. Chutney is made from different things in India from east to south. These include everything from fruits to nuts. Have you eaten cranberry curry? Perhaps you have heard the name of this fruit for the first time? Both pickle and chutney are made from Karonda.
If you want to try something new this time, then instead of onion-tomato, make Karonde chutney. You can make this chutney in 2-3 ways. If you wish, you can also prepare the recipe by adding different ingredients as per your choice. Let’s know how to make Karonde chutney.
How to make sweet and sour chutney of Karonde?
The specialty of chutney is that it can be made in any way. If you like a combination of sweet and sour, then make chutney in this style.
Ingredients to make Karonde Chutney
100 grams Karonda
1 tsp mustard seeds
1 tsp mustard oil
1-2 dry red chilies
2-3 tbsp cashews
½ tsp turmeric powder
½ tsp roasted cumin powder
2 tbsp jaggery
salt to taste
1 tsp lemon juice
How to make Karonde Chutney
Wash the gooseberry well by putting it in water, so that the dust and dirt accumulated on it gets cleaned.
Now cut the karonda fruit into small pieces.
Grind cashews in a mixer and make a paste.
Keep the pan on the gas to get hot. Check whether the pot is hot by touching it.
Now put 1 tbsp mustard in the curry.
Add mustard seeds and dry red chillies and fry in hot oil.
In this tempering add karonda along with ½ tsp turmeric powder.
Cook the karonde on a low flame.
After about 10 minutes add water and jaggery.
Now cover the pot with a lid, so that the water dries up a bit.
Finally add ½ tsp roasted cumin seeds.
Mix everything well and turn off the gas.
Finally pour lemon juice over the chutney and mix the chutney with a spoon.
Sour-sweet chutney of Karonde is ready. (How to make dry ginger chutney)
You can serve sweet and sour chutney of Karonde with samosas and kachoris. Some people like sweet with food. In this case, you can serve this chutney in one corner of the plate.
How to make Karonda Chutney with Garlic
If there is a tempering of garlic in the food, the taste itself changes. Garlic is used from chutney to vegetable. The combination of chillies with garlic, doubles up the flavour. (How to make Rajasthani Garlic Chutney)
100 gms cranberries
1 garlic clove
5-7 green chilies
1/2 tsp cumin
salt to taste
Easy way to make Karonde Chutney
Peel the garlic to make cranberry chutney.
Now wash the green chillies and karondas thoroughly.
Grind the karonda, green chillies and garlic finely in a mixer.
Now add salt as per taste and 1/2 tsp cumin seeds.
Mix everything well.
Take it, the chutney made of garlic and chillies is ready.
To enhance the taste of chutney, you can also apply tadka.
Heat oil in a pan. Now fry a pinch of asafoetida and curry leaves in it.
Pour chutney on top and let it cook till the oil dries up.
Tips for making the perfect chutney
If you are making chutney without tempering, then take care of the amount of water. Thick chutney tastes good. If the chutney becomes thin, you can use things like curd or increase the ingredients.
The amount of salt should also be kept in mind while making chutney. Add less salt in the beginning. When the chutney is ready, then taste it once.
Take care of the flame to cook the chutney. Do not cook chutney on high flame.
To make perfect chutney, oil should not be used in excess. Too much oil can spoil the taste of the chutney.
There is also a way to store the chutney. Chutney should always be kept in an airtight container or jar.
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