Narthangai Pachadi | Citron Pickle Recipe

For Tempering

• ¼ cup Gingelly Oil (Indian Sesame Oil)
• 1 tsp Mustard seeds
• ½ tsp Fenugreek seeds
• 2 sprig Curry leaves
• 1 tsp Cumin Seeds
• 1 no Dry red chilli

For pachadi

• 2 large Narthangai | Citron (remove seeds and cut into small pieces)
• 1 large Onion (chopped finely)
• 3 no Green Chilli (chopped finely)
• 1 tsp Turmeric powder
• 1 tbsp Chilli powder
• 1 tbsp Coriander powder
• 4 tbsp Tamarind pulp
• 2 cups Water
• ½ cup jaggery (or to taste)
• Salt to taste

1. 1

   Wash and chop the Narthangai whole into tiny pieces. Discard the seeds as it might make the pachadi bitter. Take this in a bowl along with the citron juice, peel and flesh.

2. 2

   Heat oil in a Kadai. Add in the tempering spices and let them sizzle for 10 to 30 seconds.Add in onions, green chillies and sauté for 3 to 5 minutes. Add in turmeric powder and the chopped Narthangai and mix well. Sauté this on medium high heat for 5 minutes till the Narthangai starts to cook down and shrink. Cover and cook until the fruit starts to soften. Make sure you stir in between. It will take 10 to 15 minutes till Narthangai is cooked.

3. 3

   Now add in chilli powder, coriander powder, and mix well. Pour in tamarind juice and cook this covered for 10 mins till the Narthangai is cooked completely. Once the citron is cooked. Add in salt and jaggery and mix well, cook this for another 5 to 10 mins until thickens. Once it gets thick, take it off the heat and allow it to cool completely.

4. 4

   Store in an air tight glass jar in fridge and use as needed.