Make Yourself Bihari Food Part – 46: Karonda ka khatta meetha achar
By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation
Also try: Make Yourself Bihari Food Part – 45: Barabar achar
Karonda ka khatta meetha achar
Karonda or batel plum is a tart berry that grows on its own in the bushes during the rainy season and is mostly consumed as a chutney or achar. Karonda has a lot of medicinal properties that help to cure fungal and worm infection, anaemia, fever , skin and ear infection. The sweet pickle made from karonda is a welcome change from the regular pickles. This seasonal achar tastes best when freshly made, since gradually with passing time it loses its flavour.
Karonda : 200 gms
Sugar : 200 gms
Refined oil : 75 gms
Asafoetida : ¼ tsp
Methi dana : ½ tsp
Saunf : ½ tsp
Ajwain : ½ tsp
Kalonji : ½ tsp
Turmeric powder : 1 tsp
Red chilli powder : 1 tsp
Salt : 1 tsp
Clove : 5 to 6
Dry roasted saunf and grind it.
Wash the karonda and wipe it with a dry cloth. Next cut each of them from the centre and deseed them. Add salt and turmeric powder and mix well. Keep under the sun for a day.
In a thick bottom pan heat the oil. Once hot add clove and let it release it’s flavour. Next add the hing and methi dana and let it splutter.
Add the karonda along with sugar, kalonji, ajwain and red chilli powder and let them cook. Once the sugar thickens and karonda becomes soft, sprinkle the saunf powder. Switch off the flame and let the pickle cool down.
Transfer the achar in a sterilized bottle and relish the karonda ka khatta meetha achar.