Natal Fruit indian relish (Karonde ki chutney)

Natal Fruits is referred as Karonda in India and is grown in gardens and orchards as hedge plants.

Its  botanical name is Carrisa carandas. This ivory colored fruit has a plunge of pink or red color on it and tastes sour. This particular fruit is useful to cure anemia and is used to remove Worms from the intestinal tract.

People of India make use of karonda to prepare jams , jellies and chutneys.Here is an an home made recipe of Karonda chutney which is a blend of sweet as well as sour flavor.

INGREDIENTS:
Karonda-250 grams                                            Preparation Time:20 minutes
Sugar- 1/2 cup                                                     Cooking Time: 15 minutes
Salt- 1/2 tsp
Red Chilli Powder- 1/2 tsp
Cumin Seeds(  jeera) - 2tbsp
Mustard oil- 1 tbsp
Water- 1 cup
Bengali Five Spice ( Panch Phoran)- 1/2 tsp
Note: Panch Phoran consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
For Cumin seeds: Put a pan on the flames and add the cumin seeds.Heat it on low flame stirring continuously until you get a aromatic smell. Do not over heat as it may burn the cumin seeds.Grind this cumin seeds to fine powder. 

Method:

1. Cut the karonda's into half  and remove the seeds with the tip of the knife.
   
2. Wash the karonda's properly.
3. Take a heavy bottomed pan and heat mustard oil in it.
4. When the oil is hot turn off the flame and add the Bengali five spice to it.
5. Now turn on the flame add add the karondas and mix it properly.
6. Add water along with the salt and sugar in it and cover it with a lid.
7. Let it cook for 10 minutes on medium flame.
8. Add red chilli powder and cumin seeds powder to it along with some water and cook for 2 to 3 minutes. 
9. Let it cool down and crush it with a blender.
10. Put it in a refrigerator and serve chilled.