Authentic Homemade Karonde ka AcharVeg

1

Wash the karondas thoroughly 3–4 times to remove all dust and soil. Drain the water completely, as any residual moisture can spoil the pickle.

2

Slice the cleaned karondas in half.

3

Place the cut karondas into clean, dry jars. Add one tablespoon of pink salt and one tablespoon of turmeric powder to each jar.

4

Seal the jars tightly and mix well. Leave them at room temperature for one week to allow the fruit to soften and absorb the salt and turmeric. Ensure you shake or stir the jars daily to rotate the contents.

5

After one week, transfer the contents of a jar into a mixing container.

6

Add three tablespoons of homemade pickle masala, one tablespoon of finely chopped fresh garlic (do not use water to grind), one cup of yellow mustard oil, and two tablespoons of coriander powder.

7

Mix all ingredients thoroughly until well combined. Store in an airtight jar to prevent air exposure.