Karonda Chutney Recipe – Authentic Indian Berry & Coconut Relish

Last Updated on 2 months by Neha Deshmukh

Karonda Chutney Recipe – Authentic Indian Berry & Coconut Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chutney that just elevates everything it touches. Well, let me introduce you to Karonda Chutney – a vibrant, tangy, and slightly sweet relish that’s been a staple in my family for generations. It’s a little bit different, a little bit special, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Karonda Chutney isn’t just a condiment; it’s a burst of Indian flavors. It’s incredibly easy to make, requires minimal cooking (basically none!), and is unbelievably versatile. Seriously, it’s amazing with parathas, theplas, dosas, or even just a simple flatbread. Plus, it’s a fantastic way to introduce yourself to the unique taste of karonda berries.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 0.5 cup Raw Karavand (Karonda berries)
• 0.5 cup Fresh grated coconut (about 60g)
• 0.5 tablespoon Dalia (Split roasted chana) – about 20g
• 2-3 tablespoons Chopped coriander (fresh cilantro)
• 3-4 Green chilies (adjust to your spice preference)
• 0.5-1 teaspoon Sugar (or to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these might be new to you!

Raw Karonda (Carissa carandas) – A Unique Berry

Karonda, also known as Carissa carandas, is a small, tart berry native to the Indian subcontinent. It has a unique, slightly sour flavor that’s absolutely addictive. You can usually find it at Indian grocery stores, especially during the summer and monsoon seasons. Don’t be put off by its slightly wrinkly appearance – that’s perfectly normal!

Dalia (Split Roasted Chana) – Texture and Flavor

Dalia, or split roasted chana, adds a lovely nutty texture and subtle flavor to the chutney. It helps bind everything together and gives it a bit of body. If you can’t find it, don’t worry – I’ve got a substitution suggestion for you down below in the FAQs!

Regional Variations in Karonda Chutney

Karonda chutney isn’t a one-size-fits-all recipe! Different regions of India have their own unique twists. Some add a touch of tamarind for extra tang, while others include a pinch of cumin or asafoetida for a more complex flavor profile. My grandmother always added a tiny bit of black salt – it’s so good!

Step-By-Step Instructions

Alright, let’s get cooking (well, grinding!). It’s super simple, I promise.

1. First, give the raw karonda berries a really good rinse in warm water. This helps get rid of any dust or impurities. Then, drain them well.
2. Now, into your grinder or food processor goes everything: the karonda, grated coconut, dalia, chopped coriander, green chilies, sugar, and salt.
3. Grind it all up! You want a coarse paste, so don’t over-process it. Add just a tiny bit of water if needed to get things moving, but remember – we want a thick consistency.
4. Transfer the chutney to a serving bowl. And that’s it! Seriously.
5. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this chutney absolutely perfect:

Achieving the Right Consistency

The key to a good karonda chutney is the texture. You want it thick enough to cling to your paratha, but not so thick that it’s difficult to spread. Start with minimal water and add more, a teaspoon at a time, only if absolutely necessary.

Balancing Sweetness and Spice

This is where you get to customize! Taste as you go and adjust the sugar and green chilies to your liking. I usually start with less sugar and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.
• Spice Level Adjustment (Mild to Hot): Remove the seeds from the green chilies for a milder chutney. Or, add an extra chili or a pinch of cayenne pepper for a fiery kick.
• Festival Adaptations – Pairing with Makar Sankranti Dishes: My family loves serving this with til (sesame) laddoos and chikkis during Makar Sankranti. The tartness of the chutney cuts through the sweetness beautifully.

Serving Suggestions

Honestly, the possibilities are endless! Here are a few of my favorites:

• With hot parathas (especially aloo paratha!)
• As a side with crispy dosas or idlis
• Spread on theplas for a flavorful snack
• Alongside any Indian flatbread or roti
• Even as a dip for vegetable sticks!

Storage Instructions

Leftovers? No problem! Karonda chutney freezes beautifully. Store it in an airtight container in the freezer for up to 8 days. It’s best to thaw it in the refrigerator overnight.

FAQs

Got questions? I’ve got answers!

What is Karonda and where can I find it?

Karonda is a small, tart berry popular in Indian cuisine. You can usually find it at Indian grocery stores, especially during the summer and monsoon seasons.

Can I use frozen coconut for this chutney?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using it.

What can I substitute for Dalia if I don’t have it?

If you can’t find dalia, you can use roasted chana flour (besan) instead. Start with about 1 tablespoon and add more if needed to achieve the desired consistency.

How long does this chutney stay fresh in the refrigerator?

This chutney will stay fresh in the refrigerator for about 3-4 days.

Can this chutney be made ahead of time and frozen?

Absolutely! It freezes beautifully for up to 8 days.