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Karonda Mirch ka Achar (Carandus Plum Green Chilli Pickle) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Karonda Chilli Pickle

Karonda Chilli Pickle

Today, we are preparing karonda plum and green chilli pickle.

Karonda, also called carandas plum, is a type of berry related to the natal plum. Both of these fruits belong to the same family, and they look and taste very much alike. If you cannot find carandas plum, you can use natal plum instead.

This pickle tastes best in mustard oil, so I suggest only using this type of oil.

Karonda is a monsoon-season fruit, and these days it is easily available. Try this quick, easy and delicious pickle and share your experience.

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Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

several servings


  • 100 grams karonda (carandas plum) or natal plum, washed and wiped dry
  • 50 grams hari mirch (green chilles), washed and wiped dry
  • 1/4 cup + 1/4 cup sarson ka tel (mustard oil)

Masalas (spices):

  • 1/4 tsp heeng (asafoetida powder)
  • 1 tbsp saunf (fennel seeds), coarsely ground
  • 1 tbsp rai (mustard seeds), coarsely ground
  • 1 tsp jeera (cumin seeds), ground
  • 1 tsp methi dana (fenugreek seeds), ground
  • 1 tsp kalonji (nigella seeds)
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp salt
  • 1 tsp haldi (turmeric powder)
  • 2 tbsp sirka (white vinegar)


  1. Remove the stalks from the karonda fruit. Cut each fruit in half and remove the seeds. Set aside.
  2. Remove the stalks from the green chillis. Slice each chilli in half lengthwise and then cut each half in half again. Set aside.
  3. Heat oil over medium heat until it is smoking hot. Then let it cool down until it is just a little hot. Remove 1/4 cup oil and set aside.
  4. Add all of the spices into the hot mustard oil and stir until well mixed. Add the sliced karonda and green chillies. Mix well.
  5. Add the white vinegar and mix well.
  6. Transfer the mixture to an airtight bottle and add in the remaining oil. Close the cap firmly and shake well. Expose to 3 days of sunlight. Each morning and each evening, shake the bottle to mix.
  7. After 3 days, the karonda green chilli pickle is ready to eat.

© 2022 Rajan Singh Jolly

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