Vakkaya kobbari pacchadi ( Karuanda coconut chutney)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes, it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent to vakkaya.

Here is a recipe for making vakkaya coconut chutney. In USA, you get frozen, fresh grated coconut in many Indian stores. The tanginess of vakkaya along with fresh coconut makes a very yummy chutney.

Ingredients:

•      1 cup vakkaya pieces
•      1 or 1 1/2 cups fresh grated coconut 
•      1/2 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      1/2 Tsp. hing
•      3 or 4 green chiles

Seasoning:

•      2 Tsp. oil
•      1 Tsp. mustard seeds

Directions:

1.      Wash and cut karuanda.
2.      Dry roast methi seeds and mustard seeds and grind them. (If you have methi mustard powder already made, you can avoid this step).
3.      Place karuanda pieces in a mixie jar.
4.      Grind so that the pieces are slightly mashed.
5.      Add grated coconut, green chiles, salt, turmeric powder, mustard methi powder and hing.
6.      Grind the mixture well. If needed, add a spoon of water.
7.      Transfer to a serving dish or jar.
8.      Heat oil in a small pan, add mustard seeds and hing. 
9.      Add the hot oil to the preared chutney.
10.      Vakkaya kobbari chutney is ready! 
11.      The chutney is a nice side dish for rice, dosa, idli etc.