Karonde mirchi/ Sauteed cranberries with green chillies
anubhav mahajan
A super spicy and tangy mix of sour cranberries and hot green chillies.
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course accompaniment, chutneys
Cuisine Indian, north indian, punjabi, uttar pradesh
- 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.
Keyword cranberries, karonde, mirchi, green chillies, karonde mirchi, food, recipe