Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Karonda and Natal Plum Difference
Karonda is a fruit of the plant Carissa carandas plant while Natal Plum is the fruit of the plant Carissa macrocarpa. Though both belong to the same family and genus, they belong to different species of plants. Karonda is native to India while natal plum is native to South Aftrica.
This clarification is necessary since karonda is many times incorrectly referred to as natal plum, and sometimes even as cranberry. as these fruits are very similar in shape, color and taste.
Karonda is the only edible part of the densely leaved, thorny plant. The fruit is red and white color and, shaped almost like a mini sized egg with some having one end a bit pointed. The fruit is tart in taste and when cut will feel sticky because it exudes flecks of edible milky latex.
It is very rich in vitamin C besides having vitamin A, B and some minerals as well. If you wish to learn about the health benefits of natal plum please read my article.
Like natal plum, karonda is available during the summer season. Unripe fruits are green in color so purchase, the pink and white colored, ripe fruits. Dark pink fruits are over ripe so do not go for them if you are making pickle. If you wish to prepare jam and the rest you can buy dark pink colored but firm fruits.
You can eat the fruit fresh, slice it and add to salads, and make pickle, jam, murabba, sauce, soup, pie filling and chutney with it.
What you can do with karonda ,you can do with natal plum, so do try and prepare this pickle with natal plum if that is available.
You can grow a plant of karonda if you have some gardening space in your backyard..
|Prep time||Cook time||Ready in||Yields|
- 1 cup mustard oil
- 250 grams karonda or natal plum, washed and wiped dry
- 2 tsp sendha namak/rock salt/table salt
- 1 tsp turmeric powder
- 2 tsp kashmiri red chilli powder, or regular red chilli powder
- 1/4 tsp heeng/asafoetida
- 2 tsp methi dana/fenugreek seeds
- 2 tsp saunf/fennel seeds
- 2 tsp rai/yellow mustard seeds, or brown mustard seeds
- Heat the mustard oil till it smokes then let it cool down completely before making the pickle
- Remove the stalks if any on the karonda. Now slice each of them lengthwise into two and remove the seeds
- Dry roast the fenugreek seeds, fennel seeds & mustard seeds in a pan on low heat for a minute or till they slightly change color. Keep stirring constantly. Allow to cool completely and coarsely grind them
- Once everything is ready add the sliced karonda to a large bowl. Add in all the spices & salt as well as the cooled mustard oil. Stir till everything is well combined
- Transfer the pickle to a clean, dry, jar/bottle and cap it tightly
- Expose the pickle to sunlight for 4 or 5 days and shake the pickle well each morning & evening
- After 4-5 days the karonda pickle is ready to consume
- Check out my recipe video below to see how this karonda pickle is prepared
- If you want the pickle last for a year ensure the karonda slices are kept immersed in the mustard oil all the time
- Check the salt level a day later and add if needed
- The pickle does not need any refrigeration if you are using the amount of oil mentioned in this recipe
Karonde Ka Achar | Karonda Pickle Recipe | Karvand Pickle | Kalakai Pickle Recipe
© 2018 Rajan Singh Jolly