Indian•budget

Narthangai Pickle (South Indian Citron Pickle Recipe)

Step By Step Recipe of Narthangai Pickle or South Indian Citron Pickle. Tastes best with Curd Rice.

Ingredients

Quantities are shown as originally provided.

6 nos. Citron or Narthangai (Check notes below)
2 tbsp Rock Salt or Kallu Uppu
1/3 cup Sesame Oil (heated and cooled) (Check notes below (1/3 cup is 80 ml measurement))
1 tsp Turmeric Powder or Haldi Powder
2 tsp Red Chilli powder
1 pinch Methi Seeds or Fenugreek Seeds

1
Wash, Pat dry (most important step for pickling) the Narthangai or Citron with a soft cloth.
2
Chop the Narthangai into small pieces (easy bite size pieces) and keep aside. Note - Do not discard the juice or seeds
3
Take a clean and dry glass jar, add a tbsp of rock salt or kallu uppu.
4
Now add the chopped pieces of Narthangai in the jar along with the juice
5
Add some more kallu uppu or rock salt along with turmeric powder.
6
Close the jar with a tight lid and shake it couple of times so that the salt and turmeric is mixed well.
7
Keep this jar in a cool dry place (room temperature) for 5 to 7 days until the citron has reduced in volume. Keep shaking the jar once or twice in a day.
8
Now heat some sesame oil in a kadhai or thick bottom pan, add some methi seeds, mendhiyam or fenugreek seeds. Switch off the flame. Allow the oil to cool thoroughly
9
To the Jar, add some red chilli powder and mix well.
10
Add the cool oil and mix the pickle once again. Allow this pickle to sit out for 2 - 3 days before transferring it to the refrigerator.