Narthangai Pickle
Veg
Vegan
Citron (narthangai) pickle — a large, thick-skinned citrus fruit cut into pieces, heavily salted, and preserved in sesame oil with dried red chilli and mustard seeds. Intensely sour, salty, and pungent, eaten in tiny amounts with the rice meal as a digestive. A Chettinad pantry staple made in large ceramic urns.
Cuisines
Chettinad
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 medium | narthangai (citron) |
| 2 tablespoons | sesame oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | asafoetida |
| 2 tablespoons | red chili powder |
| 1 tablespoon | turmeric powder |
| 1 | salt to taste |
| 1 tablespoon | jaggery |
| 1 cup | water |
Instructions
- 1 Wash the narthangai thoroughly and pat them dry with a clean cloth.
- 2 Cut the narthangai into small pieces, removing any seeds.
- 3 Heat sesame oil in a pan over medium heat.
- 4 Add mustard seeds and allow them to splutter.
- 5 Add fenugreek seeds and asafoetida, sautéing briefly until aromatic.
- 6 Add the chopped narthangai pieces to the pan and stir well.
- 7 Mix in red chili powder, turmeric powder, and salt, stirring to coat the narthangai evenly.
- 8 Pour in the water and bring the mixture to a boil.
- 9 Reduce the heat and let it simmer until the narthangai becomes soft and the oil separates.
- 10 Add jaggery and stir until it dissolves completely.
- 11 Remove from heat and let the pickle cool before transferring to a clean, dry jar.
Tips
Store the pickle in a cool, dry place and use a clean spoon to serve to prolong its shelf life.