Take 250 gm of karonda, wash them, and cut them in half, longitudinally. Now, use your knife to remove the seeds. Cut each piece in the same way, put them in a bowl, and keep them aside. (Pro tip: Though very small, it is necessary to remove the seeds or else it will affect the final texture and taste of the chutney).

Now, take a bowl and transfer 2 tbsp of fennel seeds, 1 tbsp of fenugreek seeds, 1 tbsp of black cumin (kala jeera), 2 tbsp of dry red chili powder, 1 tbsp of turmeric powder, and salt to taste to it. Add about 3 to 4 tbsp of water and make a mixture of it. Do not add more water. (Pro tip: You may increase or decrease the amount of dry red chili powder depending on your taste preference).

Now, take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, add 4 to 5 tbsp of cooking oil in it. You can use any type of white oil to make this chutney. When the oil heats up, put ½ tbsp cumin seeds in it. Stir it for about 15 to 20 seconds to fry the seeds nicely.

Now, transfer the mixture of spices from the bowl to the frying pan at this stage. Stir it continuously for about 5 to 6 minutes until these are cooked nicely and you can see the oil being separated from the spices.

Now, put the pieces of karonda in it and stir them nicely to mix the spices into every single piece. Let it cook for another couple of minutes.

Now, add 1 cup of sugar to the content in the frying pan. Mix them nicely until all of the sugar dissolves nicely and mixes with the pieces of karonda. (Pro tip: For 250 gm of karonda, I feel a cup of sugar is just perfect. However, if you want your chutney to be sweeter, add more sugar or reduce it if you want less).

When you notice that the sugar has started to melt, add about a glass of water to the ingredients in the frying pan. Stir it continuously for about 2 to 3 minutes more. Now, cover the pan and let it cook further for about 4 to 5 minutes. Check it in between and if you want your chutney to be thicker, let it cook for a few minutes more till you get the desired consistency. (Pro tip: Karonda chutney is better to consume when it is a bit runny. However, it is your kitchen and your rule. So, the consistency is your personal matter).

When you are happy with the consistency of the chutney, turn off the flame of your gas stove, let it cool, and transfer it to a bowl. Your sweet and tasty homemade karonda chutney is now ready to be consumed with rice, roti, paratha, and a wide range of mani dishes and snack items.