Bengali Karamcha Karonda Chutney is a soupy sweet and sour preparation of bengal currants or karonda
Wash and clean karonda / karamcha . Cut them into halves. Choose karonda which are slightly sweet in taste for this recipe.
In a pan, heat the oil. Temper it with mustard seeds and dried red chillies.
Add the karonda with turmeric powder and little salt and saute them for few minutes. You will observe that after 5 minute or so, karonda has become soft and tender.
Add the raisins, sugar and 4 cups of water. Cover and cook on low medium till karonda are soft and water has reduced a bit.
Check for the seasonings, sprinkle roasted cumin powder and tip in the lime juice. Stir it well.
Serve the karamcha chutney (usually served in a bowl with enough liquid) at room temperature or when it is cool down. This chutney is not served hot or warm.