Ingredients:
- Whole unripe citron/ narthangai – 10 nos
- Salt – as req
Tempering:
- Gingelly oil – ½ cup
- Mustard seeds – 1 tsp
- Asafetida – 1 tsp
- Plain red chili powder – 1 tsp
- Turmeric powder – 1 tsp
- Pickle powder – 2 tsp
- Curry leaves – 1 sprig
- Jaggery – 1tsp
Pickle powder:
- Mustard seeds – 1 tblsp
- Fenugreek/ methy seeds – 1 tblsp
- Cumin seeds – 1 tblsp
Procedure:
- Wash and clean the citrons and cut the citron into curly shape and put all in one jar with 2 cups of rock salt and mix well
- Leave the jar for about 2 weeeks, in between shake the jar every day to spread the salt evenly
- After 2 weeks, sundry the salted citrons until they are completely dried (as shown in the pic)
Pickle Powder:
- Dry roast the mustard seeds, fenugreek seeds and cumin seeds individually and grind it finely altogether. Store it in a air tight container
Tempering:
- Cut into pieces and wash and soak the salted pickled citrons in hot water for about 2-3 hrs and keep aside
- Heat the gingelly oil in a pan and add the mustard seeds and allow it to splutter
- Turn off the flame and add the turmeric powder, plain red chili powder, salt (little) and pickle powder. Mix well
- Now add the soaked pickled citrons into the mixture and turn on the stove.
- Mix well and sauté it in the hot oil for about 4 mins and add the curry leaves, asafetida and jaggery powder. Mix well and turn off the flame.
- Cool completely and transfer into a clean glass pickle container and use a clean dry spoon every time for more shelf.
- The citrony, pickly and tasty “CITRON/ NARTHANGAI PICKLE” is ready to serve.
NOTE/TIP:
- You can add little water while tempering the pickle for more curry paste like consistency.
- you can keep the sundried citrons as it is, it will stay for years (between sundry it once in two months)
