Common names in English include Natal Plum, Bengal currant, Christ’s thorn, carandas plum and karanda (Carissa carandas)
Karonda ka achar-karonda/Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India. It is white and pink in colour when tender and turns red to purple when it matures fully. It mainly grows in tropical and subtropical regions.
Source: http://somethingscookingwithalpa.com/recipe/instant-karonda-pickle/
Medicine
Karonda,the wonder fruit has been used for its medicinal properties. The fruit is rich in Vitamin C and has antiscorbutic (effective in prevention or relief of scurvy) properties. It is rich in iron and is used for treatment of anaemia. It also has anti microbial and antifungal properties.
Traditionally karonda juice was used to clean old wounds which have become infected. It has been used for treatment of anorexia and also has analgesic and anti inflammatory properties. Recent research suggests that Karonda helps in lowering cholesterol levels too.
FOOD
Karonda is widely used in preparation of jams, jellies, pickles, chutney, relish, squash, syrups and tarts.
Karonda pickle is made out of karonda which is a type of berry which is green and sour when unripe and turns red and sweet as it ripens.
Ingredients for the Karonda Pickle
| Karvanda / Karonda / Cranberries / Carissa Carandas | ½ cup | |
| Achar masala/ pickle masala | 2 tbsp | |
| Mustard seed / Rai | ¼ tsp | |
| Turmeric / Haldi powder | ¼ tsp | |
| Jaggery / Gul | 1 tsp | |
| Asafetida / Hing | ⅛ tsp | |
| Oil | 1 tbsp |
Karonda Mirch ka Achar (Natal Plum and Green Chilies Pickle from Uttar Pradesh)
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KARONDA KA ACHAR RECIPE, HOW TO MAKE KARONDA KA ACHAR
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