Hello everybody !!
I am sharing a very interesting chutney recipe in this post. The fruit I am using is called Bengal Currant (Karaunda in hindi, Koromcha in Bengali).
The fruit is a rich source of iron, so it is used in treatment of anemia. It contains Vitamin C and therefore is an anti-scorbutic.
The ripe fruit is used in preparing pickles, jelly and chutney. Today I will be sharing with you a sweet and sour chutney recipe using ripe bengal currant. The preparation is very easy, takes minimum time and needs easily available ingredients.
Cooking Time : 5 minutes
- Ripe Bengal Currant (Karaunda / Koromcha) – 10 to 12. cut into half vertically and remove the seeds
- Raisins – 10 to 15
- Dried Cumin seeds – 1/2 teaspoon
- Dried whole Red Chilli – 2
- Salt – as per taste
- Sugar – 6 teaspoon (Bengal Currant is quite sour, you can vary the sugar quantity depending on how much sweetness you prefer)
- Turmeric Powder – a pinch (optional)
- Mustard Oil – 1 tablespoon
- Take a frying pan. Let it heat up. Roast the dried cumin seeds and dry red chilli until they turn brown.
- In a grinder add the roasted cumin seeds and red chillies to get a powdery mixture.
- Now in a deep bottom pan add mustard oil. Let the oil heat up.
- Add bengal currant pieces into the oil. Stir fry for few seconds.
- Add salt. Mix well. Add 2 cups of hot water. Cover the pan with a lid. Turn the flame to medium and let it cook.
- When the fruits are almost boiled add sugar. Mix well. Remove the lid.
- Keep stirring occasionally until the sugar gets completely dissolved.
- Add the raisins and let the gravy thicken to your desired consistency.
- When everything is done turn the flame off. Add the roasted spice mixture. Mix well and cover the container with a lid.
- Give the dish some standing time.
Serve this chutney when it comes to room temperature. Bengal Currant Chutney goes well as a side dish with rice or any paratha. I even had it with Aloo paratha and it was yummy.
Try and let me know if you like it in the comment section below.