Every monsoon, briefly between June and July, karonda berries begin to appear in local markets. Pale white with streaks of pink and red, Alankrita never waited for them with anticipation. Her mother, however, always did. As soon as she spotted karonda in the market, she would bring some home. Over time, spotting these small, jewel-toned berries became a quiet, familiar marker of the changing season.
Alankrita cannot recall the first time she tasted karonda pickle. The memory doesn’t stand out as a single, defined moment. When she asked her mother where the recipe came from, her mother traced it back to a visit to her sister-in-law’s house. She had liked the pickle, asked for the recipe, and brought it home.
This often informal and unwritten culinary exchange has shaped much of what Alankrita grew up eating. Recipes passed on verbally, measured by instinct rather than precision, are shared with the assurance that the person receiving them will know what to do. Through this network of shared knowledge, her mother introduced a wide range of vegetables and ingredients into their meals, most of them seasonal and locally available.
This year, the karonda pickle held new meaning for Alankrita. For the first time, she prepared it herself, marking a year of being married, and carrying a piece of home into a new phase of life.
| Karonda | 150 grams |
|---|---|
| Green chillies | 15-20 |
| Yellow mustard oil | 1 tablespoons |
| Turmeric powder | 1/4 teaspoon |
| Salt | to taste |
A heavy-bottomed iron or steel kadhai
Rinse the karonda and green chillies thoroughly under running water. Spread them out on a clean kitchen towel and allow them to fully air-dry.
Once dry, slice the karonda in half lengthwise. There’s no need to remove the pit, as it is soft and edible. Chop the green chillies to your preferred thickness, depending on how much heat you want and the texture you enjoy.
In a kadhai or a heavy-bottomed pan, heat oil on a low to medium flame.
Once the oil is slightly hot (not smoking), add turmeric powder. Let it bloom in the oil for a few seconds until fragrant.
Immediately add the halved karonda and chopped chillies to the kadhai.
Add salt to taste and stir well. Cover the kadhai with a lid and reduce the heat to low. Let the mixture cook for 5–7 minutes. Stir occasionally to prevent sticking; add a small splash of water, if needed.
Once the karonda softens slightly but still retains its bite, turn off the heat. Serve warm or at room temperature as a tangy-spicy accompaniment to dal-chawal or roti.
The quantity of green chillies used depends on your personal preference.
Alankrita Mehta is a New Delhi-based finance professional. She is passionate about seasonal and local ingredients, baking, and discovering new cuisines. She is on Instagram @alankritamehta.
She is also a member of The Locavore’s Local Food Club in New Delhi. To become a member, sign up here.
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