Carissa carandas, locally known as Koromcha in Bangladesh, is a small, tangy fruit that makes for a delicious pickle. This homemade pickle is sweet, tangy, and savory, and it's a treat that's worth the effort.
The fruit has become increasingly rare to find, but fortunately, I discovered some at the local market a few days ago and brought it home to make pickles.
Here's a step-by-step guide to making this delightful pickle at home.
Ingredients:
- 300 grams of Carissa carandas (Koromcha)
- 200 grams of sugar
- 1 teaspoon of salt
- 1 teaspoon of crushed cumin
- 1 teaspoon of red chili flakes
The process is very simple and needs only a few ingredients.
Step-by-Step Process
Preparing the Fruit
Begin by washing the Carissa carandas thoroughly. Once cleaned, slice each fruit in half and pick out the small seeds inside.
This process is a bit time-consuming, but it’s essential for the final texture and flavor of the pickle.
Boiling the Fruit
Place the sliced Carissa carandas in a pot of water with a pinch of salt. Bring it to a boil and let it simmer for about 5 minutes. This step helps to soften the fruit and remove any bitterness. After boiling, drain the water and set the fruit aside.
Making the Syrup and Adding the Fruit and Spices
In a large pan, add the sugar and heat it slowly. Stir continuously to avoid burning. As the sugar begins to melt, it will turn into a syrup. Be patient and keep the heat on low to medium.
Once the sugar has completely melted and formed a syrup, add the boiled Carissa carandas to the pan. Stir well to coat all the fruit pieces with the syrup. Add the salt, crushed cumin, and red chili flakes. These spices enhance the flavor profile of the pickle, making it savory and slightly spicy.
Cooking the Pickle
Continue to cook the mixture for about 15 minutes. Keep stirring occasionally to prevent sticking and ensure even cooking. The fruit will start to soften and the syrup will thicken. Once the fruit pieces are tender and the mixture is tight and well-blended, your pickle is ready.
Cooling and Storing
Let the pickle cool down to room temperature. Once cooled, transfer it to a clean, airtight jar. This pickle can be stored in the refrigerator and enjoyed over the next few weeks.
The pickle was so delicious that before I could refrigerate it or take good photos for this post, my family members finished it right from the pan! That's a win.
In Bangladesh, we love this homemade Carissa carandas aka Koromcha pickle. It's a versatile condiment that pairs well with a variety of dishes. You can enjoy it with plain rice, as a side with curry, or even as a tangy addition to sandwiches and snacks. The balance of sweet, tangy, and spicy flavors makes it an irresistible treat.
Next time you come across Carissa carandas, give this recipe a try. It's a simple yet rewarding way to enjoy these little fruits, and you'll have a jar of delicious homemade pickles to savor and share.
