ONAM/VISHU RECIPES View full collection here
Parippu-curry  Varutharacha-sambar-recipe-kerala-style  mixed-vegetable-sambar  Tomato rasam  Kerala aviyal  kalan  Mambazha-Pulissery Olan  Pumpkin Erissery  Pineapple Pulissery  Cabbage thoran  Ulli theeyal  Beetroot Pachadi  Pineapple Pachadi  Vellarikka Pachadi  Bittergourd Pachadi  Vazhakka Mezhukkupuratti  Kerala koottu curry  Puli Inji  Sambaram  Parupu payasam  Semiya-payasam  Palada pradhaman  Ada pradhaman  Chakka pradhaman  Unniappam  Nendran-chips  Ila Ada  Chena vanpayar erissery  Moru curry 

Thursday, November 26, 2015

Kalakai Pickle Recipe-Karonda Achaar

Carissa carandas is a berry known as "kalakai" in Tamil, "karonda" in Hindi, "vakkay" in Telugu and "Karakka" in Malayalam. Mature fruits of these berries are commonly used to make pickles. As it contains pectin, it is a useful ingredient in jelly, jam, syrup and chutney. It has health benefits also. It contains a fair amount of vitamin C and is a rich source of iron, so it sometimes used in treatment of anemia. Kalakkai is not cranberry but you can substitute kalakai with cranberries to make this pickle. Today we will learn how to make karonda pickle/kalakkai urugai following this easy recipe with step wise pictures.


Kalakai Urugai-Karonda Pickle

Kalakai Urugai-Karonda Pickle

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Yields:3 cups
 Recipe CategoryPickle
 Recipe CuisineIndian

   Ingredients needed

   Karonda/Kalakkai - 4 cups
   Turmeric Powder - 1/2 tsp
   Chilli Powder - 7 tsp
   Rock Salt - 6 tbsp

   For the seasoning

   Sesame seed Oil/gingelly oil - 1/2 cup
   Mustard seeds - 1 tsp
   Hing - 1/2 tsp

   Roasted Fenugreek powder -1/4 tsp


Wash kalakkai well and wipe it dry with a kitchen towel. There will be seeds in it. But it is not necessary to remove the seeds as it is a tedious process. You can make pickle with the seeds and discard the seeds while eating.

Dry roast fenugreek seeds and powder it finely.

Kalakai-karonda (mature fruits)

Heat oil in a kadai, when the oil is hot, add mustard seeds and hing. When mustard seeds splutters, add the berries and turmeric powder.

kalakai pickle-1

Cook on medium heat, stirring from time to time until the berries become soft.

Add chilli powder and salt (use a little less if using iodized salt).

kalakai pickle-2

Cook for a few more minutes until the raw  smell of the chilli powder goes and oil oozes out.

Add fenugreek powder and switch off the heat.

kalakai pickle-3

Leave it to cool. This kalakkai pickle taste heavenly with curd rice. We all love it very much.

Shelf life and Storage 

Store it in a clean glass bottle and refrigerate. Stays good for a month in the refrigerator.

Stir it well once in 3 or 4 days. Take only needed quantity in a small cup from the refrigerator. Use a dry spoon.


If you cannot get kalakkai, you can half the recipe above and try it with cranberries. If you like it, then try it with the same measurements above.

If you love pickles, then do check my collection of Pickle Recipes.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!


  1. In Marathi, we call them KARVANDA( करवंद). I used to eat them and liked the sweet and pungent taste. In Mumbai,we donot get them. May be in interior Maharashtra, in small villages they are still available. As a small girl,I used to wear them in my hair as flowers.Thanks Padhu for reminding me my childhood.

  2. Thanks for the recipe. But could u please tell me, I remember eating very crunchy karande pickles....Won't frying or boiling them make it soft and soggy?


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.