Karonda pickle (Kalakai oorugai)

🔥 Prep

• Wash the 500g Karonda thoroughly and pat dry with a clean kitchen towel.
• Halve each karonda (if desired) to expose the seeds.
• Measure out 2 tbsp mustard powder, 2 tbsp red chili powder, 0.5 tsp turmeric, 2 tbsp salt, and 100 ml gingelly oil.

🔥 Cook

• 1. Heat. Heat 100 ml gingelly oil in a heavy-bottomed pan over medium heat until shimmering. Add the mustard powder and fry for 100 ml gingelly oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add the mustard powder and fry for 30 seconds until it starts to splutter.
• 3. Stir in the red chili powder and turmeric, cooking for 1 minute on low heat to release aroma.
• 4. Add the prepared karonda pieces and toss to coat evenly with the spice-oil mixture over medium heat.
• 5. Sprinkle the 2 tbsp salt over the karonda and mix well.
• 6. Continue to cook on low-medium heat for 5-7 minutes, stirring occasionally, until the karonda softens slightly and the oil separates.
• 7. Remove from heat and let the mixture cool to room temperature.
• 8. Transfer the pickle to a clean, dry glass jar, pressing down to remove air pockets.
• 9. Seal the jar and let it mature in a cool, dark place for at least 24 hours before serving.

🔥 Serve

• Serve the karonda pickle as a tangy accompaniment to South Indian meals such as rice, sambar, rasam, or curd rice.
• Pair with dosa, idli, or uttapam for a spicy kick.
• Store remaining pickle in the refrigerator for up to 2 weeks, ensuring the oil covers the fruit.