Karanda Nonche | Carandas Plum Pickle | Karvanda Nonche | Karonda Pickle

Carandas Plum Pickle

Karanda Nonche

Everyone's favourite pickle Karanda nonche. Karanda is also called karande, karvanda, karando and in English it is called carandas plum/Carissa carandas.

I am always nostalgic about this pickle. When sick, pickle is the only one which activates the tasteless tongue buds😂

Pickles goes good with rice porridge.

This Karanda Pickle recipe I learnt from my mother.

The measurement to make pickle is easy. Because our ancestors have already written it for us(the next generation). One must follow the measurements.

In general, measurement for pickle preparation given below:

For Brining

Karanda - 1 kg.
Salt - 1/2 kg.

For Masala Preparation

Short chilly (guntur chilly) - 1 seer(175 gram).
Mustard seeds - 1/2 pau(125 gram).
Asafoetida paste - 5 gram. (superior hing- good quality)
Salt - 1 pau (250 gram)
Water - 1½ liter.

Indregients in this recipe

For Brining

Karanda - 2 kg.
Salt - 1 kg.

For Masala Preparation

Short chilly (guntur chilly) - 2 seer(350 gram)
Mustard seeds - 1 pau(250 gram)
Asafoetida paste - 10 gram (superior hing - good quality)
Salt - 2 pau (½ kg)

Water - 3 liter

Method

Video recipe in Konkani language(time: 4min 15sec Please watch our video, this means a lot for us, Thank you)

Prerequisite (Things to keep ready before preparing pickle masala)

Brining

2 kg karanda, wash in water and spread a cloth and place them on cloth. Close another cloth so that flies don't get attracted.
Before use make sure there is no trace of water. If there is little trace of water pickle will get spoiled.
You need 1 kg rock salt.
Now in a glass container, add 3-4 handful of karanda and then add 2 handful of rock salt. Continue in layers. When container almost fills put some pressure on top press down and then continue with the layering. Once container is full shake a bit so that all karanda settles down and close the lid.
Shake the container for every 2 days.

Pickle Masala

2 seer or 350 gram guntur chilly(short dry chilly) dry them in sunlight till crisp. Cool them before use.
1 pau or 250 gram mustard seeds dry in sunlight for 30 min, cool them before use.

Salt water

Boil 3 litre water with 1/2 kg rock salt.
Allow to cool down before use.
Transfer to another dry vessel and discard the bottom portion of salt water.

Steps for preparing pickle

After 2-3 weeks salted karanda is ready. Salted karanda tastes great. Do taste them.
Before grinding masala make sure grinder, stone, cap, spring everything is complete dry.
First take 1 seer(175 gram) guntur chilly grind them pouring little-little salt water.
After a minute add 2nd seer(175 gram) guntur chilly grind adding salt water as required. When chilies have grinded well, crush 2 inch dry turmeric and add into grinder.
Once you touch masala, dip your hands in salt water only. You are not supposed to touch any other water, if you do so pickle will spoil.
Once chilly grinded to fine paste add dried and cooled 1 pau or 250 gram mustard seeds. Grind the masala to fine paste.
Same time soak 10 gram asafoetida paste in salt water. Try to use asafoetida paste only.
If masala is dry, pour little salt water.
Now pickle masala is almost done. Now add soaked asafoetida paste and grind masala till fine paste(5-10min).
Pickle masala is done. Switch off the grinder.
From glass container, pour the salted karanda into a dry vessel. Mix well. Keep some salt water aside.
Remove the masala from grinder and add them to the above vessel. Add the stored salt water and wash the grinder. Pour that masala water into the salted karanda vessel. Left over salt water use only if required.
Mix the pickle well. And tie the vessel with clean white cloth so that heat produced while grinding goes off. If you are grinding masala in Grindstone hand grinder then you can skip this step.
Next day untie the cloth and mix well.
Fill the pickle in a air tight dry glass container. Try using glass container only so that you can store pickle for years.
Ready to serve after 2 months.