JhaJi's Karonda, Ginger, Green Chilli Mix pickle is a traditional Bihar pickle, that's crunchy to bite and tangy to taste. Made with a rich blend of masala and mustard oil, this pickle is a delight to eat with Pooris & Parathas..
Ingredients used in Karonda Chilli Pickle
include Karonda, Ginger, Green Chilli, Lemon Juice, Mustard Oil, Turmeric, Red Chilli Powder, Coriander Powder, Cumin, Nigella Seeds, Carrom Seeds, Fenugreek, Fennel, Yellow Mustard, Black Salt, Salt, and Amchoor.
RECIPE: How we make the Karonda Mirch ka Achar
We source the karonda from the border areas of Bihar & Bengal. Till a couple of decades ago, you could find karonda trees in people’s backyards. And everyone loved eating the fruit raw, and pickling it.
But, these days most of the Karonda available comes from outside of Darbhanga. Karonda fruit is red, white & greenish in colour.
The pickle is green in colour as the spices, specially the turmeric, gives the pickle its colour.
To begin the pickling, the 3 main ingredients are cleaned, washed, and left out in the sun for a couple of hours.
Karonda is cut into two pieces. Ginger is (almost) grated to make think inch long fingers. And the green chili is cut into 2-4 pieces.
Turmeric & Salt is added to the mixing vessel with the 3 main ingredients in equal quantities.
Overnight, the mixture gets well marinated, and is ready for the next step. Spices & Mustard Oil is added to complete the pickling process.
As the final step, the pickle is now kept in the sun for 7-10 days. The masalas mix blend together and the fruits soften during this time under the sun.
In Mithila, this is a favourite pickle as it’s crunchy, tangy, and with comparatively less masala. Many customers prefer this pickle among all the unique ones we prepare, to get a feel for the traditional east India flavours.
