Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a rich meal.
- Wash, dry and cut the Karonda into two halves. Remove the seeds and keep aside.
- In a mixing bowl, add in the cut karonda pieces, green chilies, saunf powder, fenugreek powder, hing, garam masala, asafoetida, red chili powder and mix well.
- In a pan, heat some mustard oil until it comes to a smoking point. Switch off the flame and add kalonji seeds, cumin seeds, ajwain seeds and allow it to sizzle.
- Add salt to the Karonda pieces and mix well.
- Once the oil mixture cools down, pour it over the karonda pieces and mix well.
- Cover and rest it for few hours before serving.
How to make the tasty recipe procedure as follows:
- Wash, dry and cut the Karonda into two halves. Remove the seeds and keep aside.
- In a mixing bowl, add in the cut karonda pieces, green chilies, saunf powder, fenugreek powder, hing, garam masala, asafoetida, red chili powder and mix well.
- In a pan, heat some mustard oil until it comes to a smoking point. Switch off the flame and add kalonji seeds, cumin seeds, ajwain seeds and allow it to sizzle.
- Add salt to the Karonda pieces and mix well.
- Once the oil mixture cools down, pour it over the karonda pieces and mix well.
- Cover and rest it for few hours before serving.
How to make the tasty recipe description mentioned here,Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a rich meal.