This chutney is quiet common in India, though it has many variations. In south pickles , hot and sour chutney is quiet well known. While in north the sweet and sour chutney is quiet famous. I am going to share the sweet and sour variety here.
Cranberry/ Karonda(hindi) - 250 gms
Gur (jaggery) - 150 gms
water - 1 cup
pinch of salt
dry roasted red chili and coriander powder - 1 tbsp
Ghee - 2 tbsp
Coriander seeds - 1 tbsp
Method :- Wash Karonda and split into half, remove the seeds. Heat a thick bottomed pan and add ghee. Add coriander seeds and when it starts crackling, add Karonda and cover and cook for 10 mins, When the Karonda is cooked add the powdered gur and water. Keep mixing in between to let it melt. Cook till the sugar syrup is made. Sprinkle dry roasted chili and coriander powder and serve hot as a side dish with main course.