Kanda/Karvanda/Kantam Pickle Recipe
Karvanda/Kantam/Bush Plum Pickle Recipe
Kanda/Karvanda/Kantam Pickle is a sweet and spicy pickle. This is my Mum's classic recipe. Whenever she makes this pickle, we never let it cure, we start nibbling at it as soon as it's ready! heheeAt home, we don't remember when was the last time we purchased a ready made pickle bottle. And since I'm away from home, My mum always teases me by sending me pictures of this yummy pickle. haha! So finally, I had to ask for the recipe....And the best part is that, this pickle is very simple to make! So go ahead and try it out. I'm sure once you make this pickle, you're going to Eat Like Your Mumma's Made It!! 🙂
Servings 10
Ingredients
- 500 gms Kanta/Karvanda (bush plum)
- 2 tspn Mustard Seeds
- 2 cups Refined oil
- 1 tbspn Table Salt
- 18 Kashmiri chillies
- 8 Pepper corns
- 15 Garlic cloves
- 1 inch Ginger
- Goa Vinegar (or any Strong Vinegar of your choice, for grinding the masala)
- Granulated White Sugar (As per how sweet you would like it)
Instructions
- Wash the kantas/bush plums nicely
- Apply salt n keep aside for 3 days
- Keep it in a vessel where u can cover the kantas/bush plums with a lid n keep a heavy object on top of the lid. The Lid should touch the kantas/bush plums.
- Every day, just toss it upside down
- On the 4th day, drain out all the excess water and cut the kantas/bush plums into two halves and de-seed them
- For the masala, grind the Kashmiri Chillies and pepper corns into a fine powder.
- Then in the same mixer jar, add the garlic and ginger to the chilly and pepper powder that we just ground and add little by little vinegar and make a fine paste of it. This is the masala for the pickle.
- In a vessel heat about 1 tbspn oil(the oil has to be nice and hot) on medium flame and add the mustard seeds and let it crackle n then put the remaining oil
- Let the oil get heated up well, on slow fire. Then add the masala and sugar as per how sweet you would like it to be and cook the masala for a while, say for about 5-7 minutes.
- Then add the kantas/bush plums and cook for some time say for approx 15/20 minutes. turn off the flame and let it cool at room temperature
- You can then bottle it in a glass bottle/jar
- Ensure there is enough oil floating above the bottled pickle.
- Allow the pickle to cure for at least 15.Enjoyyyyy!!