Naarthangai / Citron Pickle
Ingredients
Ingredients
- Citron -10 lemon sized
- Red Chilly Powder-4 tbs
- Salt-3 tbs
To Roast and Grind
- Fenugreek Seeds-1 tsp
- Mustard Seeds-1/2 tsp
For Tempering
- Gingelly Oil-12 tbs
- Mustard Seeds-1 tsp
- Hing/ Asafoetida-1/4 tsp
Instructions
Procedure
- Wash and dry the citrons.
- Cut them into tiny pieces. Do not discard seeds.
- Now in a large bowl, mix together citron pieces, salt and red chilly powder and mix well.
- Cover and set aside for 30 minutes.
- Meanwhile dry roast fenugreek and mustard seeds and grind to fine powder.
- In a pan add oil and when hot add mustard and hing.
- When they crackle add in the citron mix to the oil and keep on stirring. Lower flame and allow the itron to cook for 10 minutes. Keep on stirring in between.
- Finally add the ground powder and mix well.
- Switch off flame and allow it to cool completely.
- Transfer to a glass jar.
Notes
P.S:
Never use a wet spoon in a pickle jar.
Always close the jar when not in use.
If you have large quantities of pickle, transfer some pickle to a smaller jar for every day use. Keep the bigger jar tightly closed.
Never use a wet spoon in a pickle jar.
Always close the jar when not in use.
If you have large quantities of pickle, transfer some pickle to a smaller jar for every day use. Keep the bigger jar tightly closed.