Karonda / Bengal Currant
At a bustling village market in Gujarat, tucked between heaps of green mangoes and chillies, a small basket of deep pink berries caught my eye. ‘Karonda,’ the vendor said, noticing my curiosity. I picked one up, unsure of what to expect, and bit into it right there, experiencing an immediate burst of sourness. It was sharp, almost electric, followed by a clean, slightly bitter finish. ‘People use it in pickles, chutneys, even sherbet,’ she added, offering a pinch of salt to go with the next one. I left with a small handful, not just for the taste, but for the surprise of discovering something so intensely flavourful.
—– Dia Shah, Ahmedabad
What is it?
Karonda (Carissa carandas), also known as Bengal Currant, is a hardy, drought-tolerant shrub native to India and other parts of Asia. The small, oval berries grow in clusters of three to 10, and ripen at different stages, giving the shrub its multi-coloured appearance. It is believed to have originated near the Himalayas, though some botanists place the fruit’s origin in Java. Source.
What other names does it have?
Botanical Name: Carissa carandus L.
Regional Names: Kilaakkaai (Tamil), Karonda (Devanagari), Vakkay (Telugu), Koromcha (Bengali), Bengal currant or Christ’s thorn (English) Karauna (Maithali)
When is it in season?
Where is it found?
Karonda thrives in a variety of soil types, including sandy loam, laterite, alluvial sand, and calcareous soils. It can even grow in a rocky, less fertile terrain, but the best growth and yield are achieved in well-drained alluvial, sandy loam. It struggles in clay soils with poor drainage.
Karonda is well-suited to tropical and subtropical climates, preferring high temperatures and arid conditions. However, it cannot tolerate heavy rainfall, waterlogging, frost, or snowfall, as the plant is sensitive to cold and frost damage. It can grow in soil with a pH range of 5.0 to 8.0.
What is its history/cultural significance?
In the Palghar region of Maharashtra, the Thakkar tribal community, including the Warlis, traditionally gather Karonda berries from the wild during their fruiting season. The sour, unripe berries are commonly used to make pickles and spicy condiments such as thecha, often consumed with everyday meals. When ripe, the berries turn dark purple and take on a sweet-tart flavour, making them suitable for use in sherbets during the summer. Beyond their culinary applications, different parts of the plant are used for certain purposes in tribal communities across India. For instance, in Rajasthan, the Bhil tribe uses the tough, fibrous leaves of the plant as natural rolling paper for beedis.
How can you use it?
When raw and green, Karonda is perfect for making pickles, chutneys, and relishes, commonly spiced with mustard, fenugreek, or red chilli. As it ripens to a deep red or purple, the fruit becomes slightly sweet and can be used to make jams and preserves.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
Karonda is rich in iron and vitamin C, making it beneficial for preventing scurvy and treating anemia. It is also used in Ayurvedic formulations due to its nutritional value.
Research conducted at the Indian Horticultural Research Institute, Bengaluru, found that Karonda fruits contain essential B vitamins, including Thiamine (B1), Riboflavin (B2), Pantothenic acid (B5), Pyridoxine (B6), Biotin (B7), and Folic acid (B9). Additionally, the plant has medicinal applications—root extracts are traditionally used to alleviate chest pain, while leaf extracts are used to reduce fever. Source
How do you store it?
Fresh fruits should be stored in a cool, dry place and consumed within a few days. For longer storage, the fruits can be processed into pickles, jams, or jellies, which can be preserved for extended periods.
Stories
Karonda: All About The Indian Berry Packed With Antioxidants by Ujjainee Roy, Slurrp
This article explains the nutritional benefits and culinary uses of karonda.
Recipes
Karonda Jelly and Pickle Recipe by The Hindustan Times
Koromcha Chutney Recipe by Mimisfunlife
Kalakai Pickle Recipe by Uma Ramanujam
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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