Mirch karonde ka instant achar/sabzi can spice up your meals and is very easy to make. The season of karonda (carissa carandas) starts from July and they are available in the market till September end.
The detailed printable recipe of mirch karonde ka instant achar is given at the end of this post.
Spicy pickles and chutneys have always been an important part of Indian meals. I generally make spicy mirchi ke tipore as a side dish. Mango pickle, and lemon pickle are some of the popular pickles in India.
Karonde are naturally sour and a bit astringent in taste, and when mixed with hot green chillies the combination gives a perfect mix of tartness and heat, that is a hallmark of any Indian pickle. Apart from great taste, this pickle is nutritious too.
Karonde and green chillies
Karonda is used widely in traditional Indian medicines. It is said to be of great benefit for diabetics. People use it as a remedy for acidity, ear infection, fungal infection etc. It has fair amount of Vitamin C, some Vitamin A, phosphorus, and calcium.
How to make mirch karonde ka instant achar
Properly wash karonde and green chillies and wipe them dry. Cut karonde into halves. If you want, you can scoop out seeds with the help of knife, though it’s not a must. Cut green chillies into two pieces. Instead of cutting them into halves, you can also slit them lengthwise. The choice is yours.
Green chillies and karonde are cut and ready for pickle
I prefer to make this pickle in mustard oil. Heat the oil. Add asafoetida and then mustard seeds. When the seeds start to splutter, add fenugreek seeds (methi dana), cumin (zeera), nigella (kalonji), and roughly ground fennel seeds (saunf). Then add turmeric powder, and coriander powder. Then quickly add chopped green chillies and karonde. Add salt to taste and mix well. Cover and allow to cook on low flame for around two minutes. Open and check if the karonde have softened and cooked. When done, allow it to cool down. You can store it in refrigerator for 3-4 days.
Mirch karonde ka instant achar (pickle) is ready
You can eat this pickle with paratha or as side dish with your meals. It will spice up your meals.
During rainy season, mirchi vada, and arbi ke patte ke patode are the popular fritters that are consumed with a cup of hot tea or coffee.
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Mirch karonde ka instant achar recipe
Please click on printer icon in the recipe box in order to take a printout of the recipe.
| Servings | Prep Time |
| 5 servings | 10 minutes |
| Cook Time |
| 5 minutes |
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This is a recipe to make an instant pickle of green chillies and karonde. It is a spicy tangy pickle that will spice up your meals.
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- 100 gms karonde washed, wiped, and cut into halves
- 50 gms green chillies cut into 1 inch pieces
- 2 tablespoons mustard oil or any other cooking oil
- 1/4 teaspoon asafoetida (heeng)
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon onion seeds/nigella (kalaunji)
- 1 teaspoon fennel seeds (saunf) roughly ground
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- salt to taste
- Heat oil in a heavy bottomed pan or kadhai. Add mustard seeds. When they start to splutter, add asafoetida and fenugreek seeds. after that one by one add all the seeds given in the list of ingredients. Then add coriander powder and turmeric powder.
- Quickly add cut green chillies and karonde. Also add salt to taste. Mix well. Cook covered on low flame for 2-3 minutes. Check if karonde have softened. Karonde become soft when they are cooked. If there is some water in the mixture, cook uncovered till it dries out.
- Mirch karonde ka achar is ready. serve with parathas. You can also eat it as a side dish with your meals.
- Seeds of karonde render a slight bitterness to the pickle. So if you want you can scoop out the seeds from the centre of the diced karonde though it is very cumbersome. Pickle tastes fine with seeds too.
- You can store this pickle in refrigerator for 3-4 days.
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