Narthangai Oorugai | Citron Pickle Recipe | Easy Pickle Recipes

It is an extremely easiest recipe to follow. It looks awesome with a bright red color and goes well with curd rice, rasam rice or anything. This pickle has a longer shelf life if stored properly in a refrigerator.

Narthangai Oorugai

Recipe Cuisine: South Indian / Tamilnadu | Recipe Category: Pickle

Prep Time: 5 mins | Cooking Time: 20 mins | Makes: -

Ingredients:

Citron / Narthangai - 7, small (or 3 large)

Chilli powder - 2 tblspn

Garlic - 1 whole

Fenugreek / Vendhayam - 1 tsp

Mustard seeds - 1 tsp

Salt - to taste

Sesame oil / Nallennai - 1/4 cup

Method:

Bring water to boil and cook the citron till it becomes tender.

Once it is cooled, cut them into long vertical pieces. Add 2 tablespoon of chilli powder and 1 tsp of salt.

Crush and pound garlic, roasted fenugreek in a mortar and pestle.

Heat oil in a pan, season with some mustard seeds. Add the crushed garlic and fenugreek. Stir fry for a minute.

Pour this seasoning over the pickle. Cover and let it rest for 2 days. Then refrigerate it.

Serve!

Pictorial:

Cook the citron in boiling water till tender

Cool it and cut them into long vertical pieces

To this, add in chilli powder, salt to taste

Mix well to evenly coat with chilli powder

Dry roast fenugreek seeds for few seconds

Take one whole garlic and roasted fenugreek in a mortar. Crush and pound the garlic and fenugreek with the pestle

Heat 1/4 cup of sesame oil in a pan

Add some mustard seeds and wait till it splutters

Add the crushed garlic and fenugreek seeds. Saute for a minute

Pour this over  the pickle

Cover and rest it for 2 days. And then refrigerate it

Its ready!