Kamranga ( Star Fruit ) Chutney

As a kid I loved any thing sour. We lived in a township admist with all kinds of flora and I remember a neighbor having a star fruit tree which would constantly get raided by us kids. Looking back I don't know how I managed to bite through this juicy and sour fruit ( We wouldn't exactly wait for it to ripe you see...)

Like many other fruits this has also become a rarity in Bangalore. Thanks to my mom's neighbor we managed to get some of these star fruits, fresh from their farm.  I can no longer dare to bite into them like I used to...hence decided to make a traditional chutney out of it.

Chutney is a very summery menu in a Bong household. A typical watery and sugary affair is a definite entity in my mom's kitchen during the summer.

But I have chutney through the year....

You Need :- 

1. Kamranga ( Star fruit ) :- 4 No.
2. Oil :- 3 tbsp ( I have used mustard oil)
3. Dried red Chilli :- 2 No.'s
4. Panch Phoron :- 1 tsp
5. Salt :- 1/4 tsp
6. Fennel Seed :- 2 tsp (dry fried)
7. Sugar :- as per taste
8. Turmeric Powder :- 1/4 tsp
9. Lemon Juice :- 1 tsp

Preparation Method :-

1. Heat the mustard oil in a Kadai.
2. Once the oil is hot and smoky, add the panch phoron and dried red chilli. Fry for a few minutes
3. Add the diced Kamranga and the turmeric powder and the salt. Fry for 5-10 minutes. Cover the           kadai and cook till the Kamranga is well cooked. Add a little water of necessary.
4. Add the sugar and the lemon juice. Cook till the sugar is completely melted and the chutney starts       to thicken.
5. Add the fired fennel seeds and the cutney is ready to serve.