• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kitchen Archives

  • Home
  • Recipes
  • About
  • Contact

Acerola Cherry and Ivy Gourd Pickle (Vegan + Gluten Free)

November 10, 2016 Leave a Comment

Konkani people make delicious, tender karonda cherry pickle called karinja nonche in Konkani. It is made using karonda cherries and tender ivy gourds. However, it is a tedious process as the karonda cherries are gummy and need to be processed for days before the pickle can be made. If you substitute the karonda cherries with green acerola cherries, you can get a delicious pickle ready in just 30 minutes. Moreover, the high amounts of vitamins, minerals, and antioxidants in acerola cherries give you a pickle of unparalleled health benefits. If you are living in tropical or subtropical climates, just one grown acerola tree in your compound (or well tended in a large pot on the terrace) can supply your family with enough fruit (drupes) to make pickle, juice, squash, umman, syrup and wine. Do make this wonderful pickle and enjoy!

Acerola Cherry and Ivy Gourd Pickle

Acerola Cherry and Ivy Gourd Pickle


Print Recipe
Acerola Cherry and Ivy Gourd Pickle Yum
A hot and salty, quick and easy Konkani style pickle.
Acerola Cherry and Ivy Gourd Pickle
Cuisine Fusion, Indian, Konkani
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 3 days
Servings
servings
Ingredients
  • 300 gm acerola cherries (fresh, green)
  • 100 gm ivy gourd (tender)
  • 20 gm dry Kashmiri chilies
  • 20 gm dry hot red chilies
  • 20 gm mustard seeds
  • 1 gm asafoetida powder
  • 65 gm salt
  • 500 ml water
Cuisine Fusion, Indian, Konkani
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 3 days
Servings
servings
Ingredients
  • 300 gm acerola cherries (fresh, green)
  • 100 gm ivy gourd (tender)
  • 20 gm dry Kashmiri chilies
  • 20 gm dry hot red chilies
  • 20 gm mustard seeds
  • 1 gm asafoetida powder
  • 65 gm salt
  • 500 ml water
Acerola Cherry and Ivy Gourd Pickle
Instructions
To prepare:
  1. Put the wet grind jar of your food processor out in the sun for drying thoroughly. Put out a clean, dry airtight 1-litre glass jar (or two or more smaller jars) in the sun likewise.
To make:
  1. Pour the water into a vessel and set on high heat.
  2. Tip in the salt and stir occasionally.
  3. Once it comes to a boil, continue boiling for a minute and then switch off the heat. Let cool naturally for 15 minutes.
  4. Put the Kashmiri chilies, the dry hot red chilies, the mustard seeds and half of the brine into your clean, sun-dried food processor jar and grind to a superfine paste.
  5. Transfer the paste to the remaining brine in the vessel. Tip in the green acerola cherries and the tender ivy gourds.
  6. Sprinkle the asafoetida powder. Stir thoroughly and transfer to the clean, sun-dried, airtight glass jar.
  7. Keep in a cool, dark place for 3 days to rest so that the cherries and the gourds absorb the salt.
  8. Use a clean, dry spoon to serve the pickle. Serve with rice, idlis, dosas, machkats, uthappams or with vegetable sandwiches. Enjoy!
Recipe Notes

The Konkani people traditionally do not use preservatives in pickles and brines. Salt being the only natural preservative, is used liberally for this purpose. However, if you intend to store the pickle in your refrigerator, you can reduce the quantity of salt to 50 gm. Remember to use clean, dry spoons while serving the pickle.

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Email

Related

Filed Under: Gluten Free, Pickle, Recipes, Savory, Sides, Vegan

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About me

Hi, I'm Girija! I create simple, delicious, healthy, traditional and modern recipes that even a novice in the kitchen can cook to perfection.

Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Search

Like us on Facebook!

Like us on Facebook!

Newsletter

Subscribe for email updates!

Popular Posts

Arrowroot Drink (Gluten Free)
Banana Wine (Vegan + Gluten Free)
Guava Wine (Vegan + Gluten Free)
Indian Mint Cough Syrup (Vegan + Gluten Free)
Rava Unniyappam - A sweet evening snack (Vegan)
Fried Beetles - Crispy deep-fried jackfruit seeds (Vegan + Gluten Free)

· Copyright © 2021 · kitchenarchives.com · terms · privacy ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.