Koromchar tok, sweet and sour karonda chutney
A rustic chutney from Bangladesh: karondas (blackberries), halved and blanched, cooked in mustard oil with panch phoron, chili peppers, and garlic, then c…
Koromchar Tok is a popular sauce in Bangladesh, made from fermented vegetables. It is often served with hot rice and is known for its tangy flavor, which helps to stimulate appetite. This recipe will guide you through the preparation of this delicious fermented paste.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Resting20 min
- Total55 min
- DifficultyEasy
- Cooking methodSaucepan
- Vegetarian
- Vegan
Ingredients
people
- $4.26
- $0.19
- $0.02
- $0.17
- $0.40
Directions
- Wash the karonda, remove the stems, dry them in a dishcloth, and lightly crush them to break them apart. ≈ 4 min
- Blanch them in boiling water for 2 to 3 minutes, then drain them.
- Heat the mustard oil and add the panch phoron; once it starts to sizzle, add the dried red chilies and garlic.
- When the garlic starts to turn yellow, add the coriander, salt, and green chili peppers, and mix well. ≈ 4 min
- Add the sugar and let it cook over low heat, stirring occasionally to prevent sticking.
- Once the sugar has melted and coated the fruit, remove from the heat and allow to cool.
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