Karonde mirchi/ Sautéed Cranberry with green chillies
One of the simplest recipes, using just two main ingredients – Cranberries and green chillies ! Thats it . A perfect version of my all time favourite at home- Karonde mirchi. For all the spicy food lovers, this is like a perfect accompaniment with any curry, or if you are like me and love the extra doze of chillies in everything, just roll a parantha with a layer of this tangy spicy mix, or just top it on a slice of toast.
If you have read the “about me ” section on my blog, you sure know how much my recipes and cooking are inspired by my mum , maasi (aunt) and nani’s cooking, and in some of my posts you will find the related stories from my summer vacations in Agra (That was my nanis house) . So this recipe is a version of their recipe (karonde mirchi), something that i used to love having with every meal.
Karondas are basically indian fruit also known as Bengal currant, Christ’s thorn, carandas plum or karanda. These are not available in the UK, but cranberries belong to the same fruit family, and have the same tart, sour and tangy taste. So whenever cranberries are in season, i cook cranberries nad green chillies, using the same karonde mirchi recipe and store these in the fridge as these are good for almost 3-4 weeks.As this dish is very spicy, i cook in small batches and these last for a good amount of time. This is very simple to cook, and just takes literally a few minutes to cook, so you can always cook them fresh as well.
To prep these ,simply slit the washed and rinsed cranberries in halves. Chop all the green chillies. I like this very spicy, so i use almost the same qty of chillies as cranberries, or sometimes more, but you can adjust the qty of chillies as per your taste.
To cook, heat mustard oil and add turmeric powder. Saute for a few seconds. Add cranberries, and chopped chillies. Mix well. Add salt and coriander powder. Cook for a few minutes 5-7 min, till the cranberries are slightly mushy, and chillies are cooked. Turn off the heat, and your sauteed cranberries with green chillies are ready to be served.As i mentioned earlier in my post, these are best served as an accompanyment with dals, currys, but you can have this with rice, paranthas or just on a slice of toast as well.
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A super spicy and tangy mix of sour cranberries and hot green chillies.
- 250 gms cranberries washed, and cut into halves
- 250 gms green chillies chopped- adjust qty as per your taste
- 2 tbsp mustard oil
- 1/2 tsp turmeric powder
- salt as per taste
- 1/2 tsp coriander powder
Heat mustard oil and add turmeric powder. Saute for a few seconds.
Add cranberries, and chopped chillies. Mix well. Add salt and coriander powder. Cook for a few minutes till the cranberries are slightly tender and mushy, and chillies are cooked. Turn off the heat.
Sauteed cranberries with green chillies are ready to be served. Serve it as an accompaniment with any curry and roti/naan, or if you love the extra doze of chillies in everything, just roll a parantha with a layer of this tangy spicy mix, or just top it on a slice of toast.
Karonde are not available in UK, so i make this recipe using cranberries. If you are in india, and get karonde easily, use karonde and follow the same recipe to make karonde mirchi.
Using Mustard oil-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.