Karonda pickle

🔥 Prep

• Rinse the 500 g Karonda under running water, pat dry with a clean cloth.
• Remove stems and, if desired, slice each karonda in half lengthwise to expose the flesh.
• Measure out 2 tbsp Red Chilli Powder, 2 tbsp Salt, 1 tsp Mustard Seeds, and 50 ml Sesame Oil, setting them aside.

🔥 Cook

• 1. Heat the 50 ml sesame oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and sauté for 30 seconds until they start to pop.
• 3. Add the prepared karonda (halved or whole) and stir to coat with oil; cook for 5 minutes on medium heat, stirring occasionally.
• 4. Sprinkle the 2 tbsp salt and 2 tbsp red chilli powder over the karonda; mix well to ensure even coating.
• 5. Reduce heat to low and continue to cook, stirring frequently, for 8‑10 minutes until the karonda softens and the mixture looks glossy.
• 6. Remove the pan from heat and let the pickle cool to room temperature, then transfer to a sterilized jar.
• 7. Store the jar in a cool, dark place for at least 24 hours allowing.

🔥 Serve

• Serve the karonda pickle as a tangy side with steamed rice, curd rice, or lemon rice.
• Pair it with South Indian breakfast items such as dosa, idli, or uttapam for a spicy kick.
• Offer alongside a simple dal or sambar meal to balance the tartness.