Citron pickle / Narthangai pickle / Dabbakaya pickle / நார்த்தங்காய் ஊறுகாய் / bijora ka achar

INGREDIENTS

• Narthangai (Citron) – 1 kg
• Crystal Salt (Kal Uppu) – 5 tbsp
• Turmeric powder – 3 tbsp
• Red Chilli Powder – 2 tbsp
• Kashmiri chilli powder – 1 tbsp
• Fenugreek seeds (Vendhayam) – 1 tsp
• Mustard seeds – 1 tsp

For seasoning
• Gingelly Oil – 150 ml
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Red chilies – 10 nos
• Curry leaves

METHOD

1. Wash the Narthangai and wipe it with a clean cloth or paper towel. Ensure no water content on the Narthangai.

2. Cut the Narthangai into small pieces. Keep the Narthangai in a Broad plate and cut it so that the juice while cutting will stay in the plate. Don’t remove the seeds. Add salt and turmeric to the jar. Put the cut pieces along with the seeds into a glass jar. shake it well. Close with lid and keep aside.

3. Everyday morning and evening shake the jar well and leave it. Repeat this for 3 to 7 days. If needed, you can use a wooden spoon and mix it well. At the end of 5th day, you may find the pieces soft (it will not be too soft, just right to eat) and skin colour changed. If it is not soft, then you can keep it for one more day.

4. In a kadai add mustard seeds and fenugreek seeds fry it fenugreek seeds turn until golden brown.

5. Transfer to the mixer jar also add red chili powder and kashmiri chili powder. Grind it to a fine powder. Keep it aside.

6. When narthangai is soft and eatable, add grinded pickle masala powder and stir well.

7. In a kadai put the oil and when it is hot add mustard seeds, cumin seeds, red chilies and curry leaves. saute it well switch off the stove. Pour this oil over the pickle. Mix it well. Transfer to a clean glass jar.

8. Stay good for a 7 month if you refrigerated.

9. Shelf life of any pickle depends upon how you handle it. Always use dry spoon. Take out small quantity and use it.