Rajasthani Karonda Achaar 500g - Authentic Bengal Currant Pickle

Karonda (Bengal currants) aren't the easiest fruit to work with — they're sharply sour on their own — but that's exactly what makes them good for pickling. We cook them down with mustard oil, fenugreek, and red chilli until the sourness mellows into something more balanced.

This is a less common pickle outside Rajasthan, so if you haven't tried karonda achaar before, it's worth a first jar just to see what the fuss is about.

• What's inside: karonda (Bengal currants), mustard oil, fenugreek, red chilli
• Goes well with: roti, paratha, rice, dal, curd rice, or alongside samosas and kachori
• Pack: 500g glass jar with a serving spoon included

Made using a family recipe, sun-dried and oil-cured the traditional way — no artificial preservatives.

Also called Karonda Ka Achar, Bengal currant pickle, or karonda pickle 500g, this rare regional pickle is searched as Rajasthani karonda achaar online, Bengal currant achar, and traditional karonda pickle recipe. Works well with roti, paratha, rice, dal, curd rice, samosas, and kachori — a good pick if you want something different from the usual mango or lemon pickle.