Karanda or karonda is cultivated in parts of Rajasthan, Gujarat and Uttar Pradesh. As the fruit's sour taste makes it difficult to eat it raw, it is often processed into jellies, pickles and chutneys.This Karanda pickle can be made in under 15 minutes and can be consumed for upto a week's time. It is rich in iron, Vitamin C and acts as a good antioxidant.
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