Ripe Bengal Currant (Koromcha) chutney

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.

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Cooking Time : 5 minutes

Ingredients :

  • 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

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Recipe :

  1. Take a frying pan. Let it heat up. Roast the dried cumin seeds and dry red chilli until they turn brown.
  2. In a grinder add the roasted cumin seeds and red chillies to get a powdery mixture.
  3. Now in a deep bottom pan add mustard oil.  Let the oil heat up.
  4. Add bengal currant pieces into the oil. Stir fry for few seconds.
  5. 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.
  6. When the fruits are almost boiled add sugar. Mix well. Remove the lid.
  7. Keep stirring occasionally until the sugar gets completely dissolved.
  8. Add the raisins and let the gravy thicken to your desired consistency.
  9. When everything is done turn the flame off. Add the roasted spice mixture. Mix well and cover the container with a lid.
  10. 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.

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