Karonda , also known as karaunda, karanda, or karamda is a kind of sour plum which is used in the preparation of pickles . Karonda is also used as condiment or spice and is cultivated throughout North India for its berries. This berry grows naturally in Himalayan regions and is tolerant to high temperatures.
- Karonda Pickle: This delicious pickle is normally enjoyed as a side dish with most of the rice preparations. Other than the plum: gingelly oil, fenugreek seeds, mustard seeds, turmeric powder, salt and red chili powder are the combining ingredients of this pickle. This is one of those karonda recipes whose popularity never ceases to fade.
- Karanda Green Chili: This delicious sour and hot dish is enjoyed with rotis and sometimes rice. The dish is prepared by combining this plum with equal amount of chilies, vegetable oil, asafetida, cumin seeds, caraway seeds, turmeric powder, and salt. This preparation stays fresh for about a week when stored in air tight containers.
- Karanda Chutney: This is also one of the popular karonda recipes which is normally savored and favored throughout all Indian states. The dish is squared up by combining the plum with cumin powder, asafetida, green chilies, ginger paste and salt. Some of the chutney variants also suggest adding spinach for thickness.
- Sweet Karonda Chutney: This chutney exudes elegance and deliciousness with the very mention of its combining ingredients. This is one of those special karonda recipes which have gained immense popularity in the recent years. This chutney is prepared by combining ingredients water, brown sugar, mango, cranberries, white sugar, golden raisins, white vinegar, chopped dates, thinly sliced ginger, cloves, mint, and bay leaf.
- Karonda Jam: This jam has long shelf life compared to other jams. This jam is prepared by combining the plum, sugar and water. The jam can be enjoyed with any traditional bread or wheat bread.
Health and Nutrition Information About Karonda
Karonda is known to be rich source of iron, and vitamin C. The mature berries are rich source of pectin. The acidic content of these sour berries makes them an effective anti-anemic drug. The karonda is also used in the preparation of several Ayurvedic medicines.