Karonda / cranberry is a small berry which is pinkish and white in colour. When it ripens, the colour changes to red or maroon and it is very sour in taste.
Karonda is a healthy and nutritious berry, it’s a rich source of energy, moisture, pectin, protein, fat, carbohydrates, fibre, calcium, iron, phosphorus, vitamin A, vitamin C, vitamin B1, vitamin B2, vitamin B3.
With this small, exotic berry we can make delicious chutney, jam, jelly, juice and relish.
In this post, I am sharing the recipe of
Cranberry and green chilli relish or karonda aur hari mirch ki launji/. It’s sweet, sour and tangy in taste.
Note-
- Karonda and hari mirch ki launji does not have a long shelf life but if kept in the refrigerator, it stays good for 5 to 6 days.
- As per your choice, add sugar or jaggery for sweetening but jaggery is the healthier option.
Travel friendly-
- If cooked carefully, without adding any water, launji stays good for 2 days.
- Pack launji only after it cools down completely.
- For travelling, pack karonda and hari mirch ki launji with puris, paratha or dashmi.
Recipe
Ingredients for 3 to 4 servings-
- Karonda (cranberry) – 40 to 45
- Hari mirch(green chilli) – 5 tp 6
- Refined oil – 1 tbsp
- Saunf(fennel seed) – ½ tsp
- Jeera (cumin seeds) – 1/4 tsp
- Dana methi(fenugreek seeds)- 1/4 tsp
- Hing (asafoetida) – 1/8 tsp
- Haldi(turmeric powder) – 1/4 tsp
- Lal mirch(red chilli powder) – ½ tsp
- Gud( powdered jaggery) – 3 tbsp
- Namak (salt) according to taste.
Method-
- Wash karonda and hari mirch and dry it completely with clean kitchen towel.
- Cut karonda into half and remove seeds.
- Cut hari mirch into small pieces.
- Heat oil in a pan, add jeera, saunf, and dana methi.
- When seeds crackle, add hing.
- Now put karonda and hari mirch, sprinkle haldi, namak and lal mirch, mix well.
- Put 1/4 cup water (if making for travelling, avoid adding water)
- Cover the pan with the lid and cook on low flame till karonda softens, it takes 4 to 5 minutes.
- Remove the lid, add lal mirch powder and gud, mix well and cook for two more minutes.
- Switch off the flame and transfer launji to the serving bowl.
Karonda and hari mirch ki launji is a perfect accompaniment with parathas and phulkas.
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