Karonde Mirchi Ki Achari Sabji ( Pickled Natal plum And Green Chilli)

Whenever I am upset for some reason my husband holds my hand and say these golden lines " Enjoy the little moments in life one day you will look back and realize they were the big things." He is so true whenever I look back and go down the memory lane I visualise all those special sweet moments which we have spend together and with our friends those late night chit chats, unplanned potlucks, picnics.... 

Food and memories go very strongly together and for me personally of the strong memories I have, ...do have a food element attached to them. Food induces a nostalgia in me like nothing else can. So this time when I visited Rajasthan in summers my food memories took me years back when one of my old aunt use to cook special Rajasthani food for me specially the chatpate mirchi karonde ki sabji and gutty curry ....I asked her so many times about how she makes this wonderful stuff ...and always got same answer with love'.

So this time in summers when I saw karonde with one of the vendors, I stopped the car and bought some. This picture i have downloaded from net just to show you how it looks like.

A karonde is called Natal plum in english ..Carissa carandas and its a berry like tart fruit which grows in the Himalayas. It is very rich in Iron and Vitamin C,  in the north the people often used this to make a simple karonde and mirchi ki sabji but pickles, chutneys and even jams can be made using it since its also high in pectin.

 Karonde And Mirchi Ki Sabji

Karonda Mirchi Ki Sabji (Pickled Natel Plum And Greenchilli )

Ingredients : 

200gms karonde (Natal plum)
200gms green chillies
1 tbsp oil
1/2 tsp turmeric 
Pinch of hing
Salt to taste

Making karonde mirchi is so easy to make. Wash and clean the karonde well and then horizontally slit them into two, add equal amounts of green chillies to it and mix.

Heat a little oil in a pan, add a generous pinch of hing and then add the karonde and mirchi...add turmeric, Stir and add salt to taste. Cook covered till karonde and mirchi are both tender for about 10-12 minutes. Eat it with a namak and ajwain ka parantha or as a side with a complete meal.