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Elevate Your Meals with Green Chili and Karonda Pickle

Sometimes, a basic home-cooked dish like *dal* or a vegetable preparation may not seem very appealing. However, adding a zesty and spicy pickle can significantly enhance the meal's appeal. If you're in search of a simple way to boost your food's flavor, the 'Green Chili and *Karonda* (Bengal Currant) Pickle' is an excellent option.

*Karondas* are typically available in markets during the summer and monsoon seasons. The combination of the *karonda*'s tartness with the spiciness of green chilies creates a flavor that can enliven even the simplest of meals. The best part is that this pickle is quick to prepare and doesn't require lengthy sun-drying; it's an 'instant pickle.'

Ingredients for Green Chili and Karonda Pickle

**Ingredients**
*Karondas*: 1 cup (approximately 100–150 grams)
Green chilies: 10–15 (adjust according to your heat preference)
Mustard oil: 3–4 tablespoons
Coarsely ground fennel seeds (*saunf*): 1 tablespoon
Coarsely ground mustard seeds (black or yellow): 1 tablespoon
Turmeric powder: ½ teaspoon
Asafoetida (*hing*): 2 pinches
Salt: To taste (pickles are best with a slightly higher salt content)

Preparation Method for Green Chili and Karonda Pickle

**Method**
Begin by washing the *karondas* and green chilies thoroughly. After washing, dry them using a clean cotton cloth or let them air dry to ensure no moisture remains. (Note: Any leftover moisture can spoil the pickle.)

Next, halve the *karondas*. If the seeds are hard, remove them; if they are soft, you can leave them intact. Remove the stems from the green chilies and chop them into small pieces.

Heat mustard oil in a *kadhai* (wok) until it starts to smoke slightly, then turn off the heat and allow it to cool slightly.

While the oil is still warm, add the asafoetida (hing) first. Then, incorporate the turmeric powder, coarsely crushed fennel seeds, and ground mustard seeds, stirring for a few seconds.

Add the chopped *karonda* and green chilies to the spice mixture, seasoning with salt to taste. Mix thoroughly to ensure the spices coat every piece well.

Turn the heat back on to low and cook the pickle for 2 to 3 minutes, stirring continuously. This process softens the *karonda* and allows the spices to infuse their flavors.

Once cooked, turn off the heat and let the pickle cool completely. After cooling, transfer it to a clean, dry glass jar.

Your tangy and delicious green chili-karonda pickle is now ready to enjoy. While you can eat it right away, the flavors will deepen even more by the next day.

Store it in the refrigerator, where it can last for 15 to 20 days, enhancing the taste of parathas, dal-chawal, or any of your favorite meals.

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