When I bought home a huge batch of naarthangai / citron / kafir lime, I got two recipes from my aunt. This is the second recipe I got from her. Scroll down to the end of the post for the first recipe. I have seen kafir lime a lot in Masterchef series. But never knew that it is our naarthangai until a few days ago. Every region has a name for it. This pickle use very little oil when compared to the first recipe I posted. For the third day of Family recipes, here comes one from my aunt’s family.
In this pickle the naarthangai pieces are pressure cooked with salt and finally chilly and mustard powder are added. I made this long ago but only now I could post it in the blog. This was the first batch of pickles my daughter started liking. She has a little bit of any pickle with curd rice and I am so happy that she has started liking these traditional dishes. This pickle tastes a little bitter when freshly done. But after a week, the flavour improves and bitterness will be gone. For me, I like that fresh bitter taste and so I love tasting it from day one.
Ingredients:
Naarthangai – 4-5 medium sized
Crystallised Salt – 3-4 tbs
Water- 3 tbs
Red Chilly Powder – 4-5 tbs
Mustard Seeds-1 tbs
Fenugreek Seeds-1/4 tsp
Gingelly Oil – 2 tbs
Mustard Seeds – 1 tsp
Curry Leaves-2 sprigs
Procedure:
Wash and dry the naarthangai.
Cut it into tiny slices.
In a pressure cooker, add the cut naarthangai, salt and water.
Pressure cook for 10-15 minutes.
Remove the lid of the cooker, add the red chilly powder and mix well.
Grind together mustard seeds and fenugreek seeds in a small mixer jar.
Add it to the pickle and bring it to a boil.
Remove from flame.
Heat oil in a pan and add mustard seeds and curry leaves.
When the crackle add it to the pickle.
Allow it to cool completely before transferring to a pickle jar.
This is the first type I tried with lots of oil and of course it is absolutely delicious. Click on image for recipe.
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Naarthangai Oorugai Recipe
Ingredients
Ingredients
- Naarthangai - 4-5 medium sized
- Crystallised Salt - 3-4 tbs
- Water- 3 tbs
- Red Chilly Powder - 4-5 tbs
- Mustard Seeds-1 tbs
- Fenugreek Seeds-1/4 tsp
- Gingelly Oil - 2 tbs
- Mustard Seeds - 1 tsp
- Curry Leaves-2 sprigs
Instructions
Procedure
- Wash and dry the naarthangai.
- Cut it into tiny slices.
- In a pressure cooker, add the cut naarthangai, salt and water.
- Pressure cook for 10-15 minutes.
- Remove the lid of the cooker, add the red chilly powder and mix well.
- Grind together mustard seeds and fenugreek seeds in a small mixer jar.
- Add it to the pickle and bring it to a boil.
- Remove from flame.
- Heat oil in a pan and add mustard seeds and curry leaves.
- When the crackle add it to the pickle.
- Allow it to cool completely before transferring to a pickle jar.
Sooooo good. I did not know pickled narthangai. Got to try this one.
Lime pickle looks lip smacking good. Clicks look great!!
this looks great ! narthangai is my husband’s fav ! btw i thought this was called citron, didnt know it was also called Kafir Lime !
Nice way of preparing pickles .
So rich and yummy clicksclicks:-)
My aunt also makes lemon pickle by pressure cooking them. Pickle looks really tempting.
Lime pickle looks mouthwatering.
Its been ages i had this pickle, my mouth is just watering here..
pickle must be spicy and tangy – great
They don’t look like kaffir limes in the photo. Kaffir limes have very lumpy skin and have a completely different taste to other limes. Yours look more like west indian limes.
Correct, the limes shown are certainly NOT Kafir Limes
Hi, Thanks for the recipes. I have a Kaffir lime tree and much fragrant fruit.
How would I make the pickle without a pressure cooker?
You can cook it in a pan with water. It won’t be as fast as a pressure cooker, but it will get done. You need to keep checking the water level.
How long does the pickle last?
If you use less oil, then it is better to store in fridge and it would last for one month. If you add lots of oil and if the pickle can be submerged inside the oil, then it can be stored at room temperature. and will last for a month. Make sure that the pickle always stays below the oil level and use spoon without even a drop of water.