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.
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.
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).
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.
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.
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