Karina Sharma
Kachri, green chillies, ginger, garlic, cumin seeds, mustard seeds, coriander powder, red chili powder, tamarind pulp, salt, oil, and fresh coriander for garnish.
Heat oil in a pan. Add cumin seeds, mustard seeds, garlic, and green chillies. Sauté until fragrant.
Cut the Kachri into small pieces after peeling. Remove any seeds for a smooth chutney.
Add the chopped Kachri to the pan. Stir well, and cook for 5-6 minutes until soft.
Stir in coriander powder, red chilli powder, and salt. Add tamarind pulp for tanginess. Mix everything well.
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