Traditional Bengal Currant Recipes | करवंदाचे लोणचे आणि चटनी | Village Cooking | Red Soil Stories

Episode 50
Namaste, We are Shirish and Pooja
and Welcome to a Traditional Karvanda Pickle Special (करवंदाचे लोणचे आणि चटनी) Episode of @RedSoilStories
As the monsoon is approaching nearby, I was renovating our roof and changing the old structure.
Pooja had gone to the Jungle nearby to collect Bengal Currant ( Karvanda/ करवंद ). Bengal Currant are harvested in summer and it is a tradition here in Kokan region of Maharashtra to collect Karvanda ( bengal currant) and eat it raw or make pickles of it or when they are ripened they are eaten. They taste sweet when ripened.
Pooja returned home and I was working on the roof, I scolded her as she went alone in the Jungle. She said that she went because I liked the Karvanda Pickles.
Later, she started preparing for Pickled Karvanda ( Bengal Currant ) which is also called ” Kharatli Karvanda” in local language. After that she prepared ‘spicy karvanda pickle”, both these pickles are kept to get pickled for at least 10 days after the preparation.
After the pickles she prepare Karvandachi Chutney a tangy sour chutney usually eaten with Bhakri as a breakfast.
We had this chutney as breakfast and enjoyed it.
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