Enhance Your Meals with Homemade Cranberry Chutney: A Simple Recipe to Try

Karonda, also known as Christ’s Thorn or Black Currant, is a seasonal fruit found during the summer months. Characterized by its white and red color combination, Karonda is packed with essential nutrients including iron, calcium, zinc, and potassium, and is particularly rich in vitamin C. Its numerous health benefits make it an excellent addition to your diet. In this blog post, we will explore how to make two delicious chutneys with Karonda that will enhance your meals.

Karonda and Coriander Chutney

This chutney is a refreshing and flavorful addition to various dishes. It pairs perfectly with meals, samosas, kachoris, and pakoras. Here’s how to make it:

Ingredients:

• 100 grams of Karonda
• 4-5 green chilies
• Fresh coriander leaves
• 1/4 teaspoon red chili powder
• A pinch of asafetida (hing)
• 1/2 teaspoon cumin seeds
• Salt to taste

Instructions:

1. Prepare Ingredients: Chop the coriander leaves into large pieces and cut the green chilies into halves. Remove the seeds from the Karonda and rinse them well.
2. Blend the Chutney: In a blender jar, combine the coriander leaves, green chilies, and Karonda. Add salt, asafetida, cumin seeds, and approximately 1/4 cup of water. Blend until you achieve a smooth consistency.
3. Serve: Your Karonda and Coriander Chutney is now ready! Enjoy it with meals, pakoras, and sandwiches. This chutney can be stored in the refrigerator for up to 4-5 days.

Sweet and Tangy Karonda Chutney

This chutney offers a delightful blend of sweet and tangy flavors. It can be enjoyed as a side dish or condiment. Here’s how to prepare it:

Ingredients:

• 500 grams of Karonda
• 1 bay leaf
• 1 cup jaggery (gur)
• 1/2 teaspoon carom seeds (ajwain)
• Cumin seeds
• Mustard seeds (mangrela)
• Garam masala
• Red chili powder
• Coriander powder
• Salt to taste

Instructions:

1. Prepare Karonda: Wash the Karonda, cut them in half, and remove the seeds. Set them aside.
2. Cook the Chutney: Heat some ghee in a pan and add the bay leaf, carom seeds, cumin seeds, and mustard seeds. Let them sizzle for a minute.
3. Add Karonda: Add the Karonda to the pan and sauté for about 2 minutes over low heat.
4. Spices and Jaggery: Mix in the garam masala, red chili powder, coriander powder, and salt. Add the powdered jaggery and mix well.
5. Simmer: Pour in 1 cup of water and let it cook covered for 4-5 minutes. Once the water evaporates and the mixture thickens, turn off the heat.
6. Serve: Your Sweet and Tangy Karonda Chutney is ready to enjoy! It can be served as a side dish or as a condiment with various meals.