My mom used to make this pickle in large batches and store it in the porcelain jar and we use it for multiple years. I still remember the flavor and texture of this pickle when my mom transfer this from the big porcelain jar to the small container for serving. Sour Naarthangaai pickle doesn't have oil or chillies which goes very well with the curd rice. Also this will be very much used to serve with 'Kanji' (porridge) for the sick people and to the 'just delivered mom's' as part of the Pathiya Samayal.
Some people make the 'Dry' version of this pickle, which lasts for many years.
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| Sour Naarthangaai Pickle (Sour Citron pickle) |
Ingredients:
| Chopped Narthangai (Citron)* | 2 Cups** |
| Turmeric | ½ teaspoon |
| Powdered Rock Salt | ½ Cup** |
| Fenugreek Seeds | 2 teaspoon |
* Chop the Citron in fairly bigger pieces.. you may want to chop one Citron upto 8-10 pieces
**1 cup = 250 ml
**1 cup = 250 ml
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| Sour Naarthangaai Pickle (Sour Citron pickle) |
Method:
- Dry fry the fenugreek seeds in a pan, and grind it in the mixer to a fine powder
- Chop the naarthangaai into slighlty bigger pieces and add the turmeric, salt and fenugreek seeds powder and keep it aside in a jar
- Stir the contents occasionally for 10 days. Finally after 10 days stir it finely.
- The delicious Sour Naarthangaai pickle is ready for use
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| Sour Naarthangaai Pickle (Sour Citron pickle) |
