Instant Karonda Pickle

Instant Karonda Pickle

Ingredients

• 200 gm Karonda (cut  into halved)
• 1 tsp nigella seeds
• 1 tsp fennel seeds
• 1 tsp carom seeds
• 1 tsp fenugreek seeds
• 1/8 tsp asafoetida  
• 1 tbsp turmeric powder
• 1 tbsp red chilly powder
• 2 tsp mustard seeds powder
• 1 tbsp salt
• ½ cup mustard oil

Method (How to make karonda pickle at home)

• Heat a pan and dry roast nigella seeds, carom seeds, fenugreek seeds and fennel seeds till colour change, and get nice aroma. When cool down make coarse powder.
• Now heat mustard oil in a pan till smoke come.
• Mix salt, turmeric, and red chilly powder in to the Karonda and mix well.
• Add grinded spice into it and mix well. Add asafoetida into the oil and switch off the flame add chopped karonda into the oil and and mix well.
• When cool down keep in the air tight jar. Instant karonda pickle is ready. Use with in 8-10 day or keep inside the fridge and use for a month.