Narthangai Pickle
- 34 min
- medium
- Serves 20
Narthangai pickle of citron cooked with salt and turmeric, mixed with fenugreek, chilli and gingelly oil. Medium-spicy, 20 servings, about 35 minutes.
Ingredients
- Narthangai (Citron), Chopped500 grams
Fenugreek Seeds1.5 grams
Salt3 tbsp
Turmeric Powder1.5 grams
Water, For Cooking100 ml
Gingelly Oil4 tbsp
Mustard Seeds1 tsp
Asafoetida¼ tsp
Red Chilli Powder2 tbsp
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 20 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 20 people |
|---|---|---|
| Energy | 41kcal | 820kcal |
| Protein | 0.5g | 10g |
| Carbohydrate | 3.6g | 72g |
| Fat | 3.4g | 68g |
| Fibre | 1.9g | 38g |
| Sugar | 0.9g | 18g |
Method
Wash the narthangai and wipe them fully dry. Cut them into small pieces and remove the seeds. Dry-roast the fenugreek seeds in a kadai on low flame for 1 to 2 minutes until lightly golden. Cool them for 5 minutes, then grind them to a fine powder.
Add the narthangai, 3 tbsp salt, turmeric powder and 100 ml water to the kadai. Cover and cook on medium flame for 8 to 10 minutes until the peel softens and most of the water dries. Cool for 5 minutes, then transfer the narthangai to a clean bowl.
Heat the gingelly oil in the same kadai on low flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until they splutter. Add the asafoetida and fry for less than 1 minute until it bubbles.
Add the cooked narthangai, fenugreek powder, red chilli powder, remaining salt and 50 ml water. Cook on low flame for 4 to 5 minutes, stirring often. Stop when the raw chilli smell goes, the pickle turns thick and no watery liquid remains.
Cool the pickle for 30 minutes until it reaches room temperature. Transfer it to a clean, dry glass jar and close the lid.
Rest the pickle for 1 day before serving so the salt and spices settle. Keep it refrigerated and always use a clean, dry spoon.
Before you start
- How long does Narthangai Pickle take?
- 34 minutes from start to finish. That is 15 minutes of preparation and 19 minutes of cooking.
- How many people does Narthangai Pickle serve?
- 20. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Narthangai Pickle vegetarian?
- Yes. No meat, no fish and no egg.
- Is Narthangai Pickle spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Narthangai Pickle?
- 500 grams Narthangai (Citron), 1.5 grams Fenugreek Seeds, 1.5 grams Turmeric Powder, 4 tbsp Gingelly Oil, 2 tbsp Red Chilli Powder, 1 tsp Mustard Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Narthangai Pickle?
- No, it is cooked in an open pot.
- How many calories are in Narthangai Pickle?
- About 41 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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