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

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

Print Recipe

Acerola Cherry and Ivy Gourd Pickle Yum

A hot and salty, quick and easy Konkani style 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

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.