Instant Karonda Pickle


  • 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.