It often happens that a simple home-cooked *dal* (lentils) or vegetable dish doesn't look very appetizing. However, no matter how plain the meal is, adding a side of tangy, spicy pickle instantly stimulates the appetite. If you are looking for an easy way to enhance the flavor of your food, then 'Green Chili and *Karonda* (Bengal Currant) Pickle' is the perfect choice for you.

*Karondas* are easily available in the market during the monsoon and summer seasons. The tartness of the *karonda* combined with the heat of the green chilies creates a flavor profile that can liven up even the most mundane meal. The best part is that it takes very little time to prepare and doesn't require the hassle of sun-drying for weeks; it is an 'instant pickle.'

**Ingredients for Green Chili and *Karonda* Pickle**
*Karondas*: 1 cup (approx. 100–150 grams)
Green chilies: 10–15 (adjust based on desired heat level)
Mustard oil: 3–4 tablespoons
Fennel seeds (*saunf*), coarsely ground: 1 tablespoon
Mustard seeds (black or yellow), coarsely ground: 1 tablespoon
Turmeric powder: ½ teaspoon
Asafoetida (*hing*): 2 pinches
Salt: To taste (pickles taste best with a slightly higher salt content)

**Method for Making Green Chili and *Karonda* Pickle**
First, wash the *karondas* and green chilies thoroughly with water. Then, wipe them dry with a clean cotton cloth or place them under a fan for a while to ensure all the moisture evaporates. (Note: If any moisture remains, the pickle may spoil quickly.)

Next, cut the *karondas* in half. If the seeds inside are hard, remove and discard them; if they are soft, you can leave them in. Remove the stems from the green chilies and chop them into small pieces.

Place a *kadhai* (wok) or pan on the stove and add the mustard oil. Heat the oil until it begins to smoke slightly. Then, turn off the heat and let the oil cool down a bit.

While the oil is still warm, add the asafoetida (hing) first. Next, add the turmeric powder, coarsely crushed fennel seeds, and ground mustard seeds to the pan, stirring with a spoon for a few seconds.

Now, add the chopped karonda (Bengal currants) and green chilies to the spice mixture. Add salt to taste and mix everything thoroughly so that the spices coat every piece well.

Turn the heat back on to low and cook the pickle for 2 to 3 minutes, stirring continuously. This softens the karonda slightly and allows the flavors of the spices to infuse deep into them.

Turn off the heat and let the pickle cool down completely. Once cooled, store it in a clean, dry glass jar.

Your delicious and tangy green chili-karonda pickle is ready. You can eat it immediately, though the flavor improves even more by the next day.

You can store it in the refrigerator and enjoy it for 15 to 20 days. It will enhance the taste of parathas, dal-chawal, or any of your favorite dishes.

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