Authentic Narthangai Pickle Recipe – Traditional Indian Citron Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Narthangai Pickle Recipe – Traditional Indian Citron Recipe

Introduction

Oh, Narthangai pickle! This one holds a special place in my heart. It’s a taste of my childhood, a flavour my amma (mom) always had simmering in her kitchen. It’s a bit of a labour of love, honestly, but the tangy, spicy, and utterly addictive result is so worth it. If you’ve never tried Narthangai, get ready for a flavour explosion! It’s a South Indian staple, and I’m thrilled to share my family’s recipe with you.

Why You’ll Love This Recipe

This Narthangai pickle isn’t just about incredible taste. It’s a probiotic powerhouse thanks to the fermentation process, and it’s a fantastic digestive aid. Plus, making your own pickle is incredibly satisfying! It’s a connection to tradition, a way to preserve seasonal produce, and a delicious addition to any meal.

Ingredients

Here’s what you’ll need to create this magic:

• ½ kg Citron/Narthangai (unripe)
• 20 grams Dried Red Chillies (long variety)
• 120 grams Rock Salt
• 15 grams Hing/Asafoetida (katti perungayam)
• ½ tsp Turmeric powder
• 1 tsp Fenugreek seeds
• ½ tsp Oil

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Citron/Narthangai: Understanding This Unique Fruit

Narthangai is a unique citrus fruit, and can be a little tricky to find outside of India. It looks a bit like a bumpy lemon, but it’s not juicy at all! It’s the rind that’s the star here. You’ll want to use an unripe, green citron for the best flavour.

Dried Red Chillies: Choosing the Right Variety

I prefer the long, thin variety of dried red chillies for this pickle. They impart a beautiful colour and a good level of heat. You can adjust the quantity depending on your spice preference, of course!

Rock Salt vs. Table Salt: Why Rock Salt is Preferred

Don’t even think about using table salt! Rock salt (sendha namak) is crucial for fermentation. It doesn’t have any additives that can inhibit the process, and it gives the pickle a distinct flavour.

Hing/Asafoetida: The Flavor Enhancer & Its Benefits

Hing, or asafoetida, is a pungent resin with incredible flavour. It adds a savoury depth that’s essential to any good Indian pickle. It’s also known for its digestive properties!

Fenugreek Seeds: Aromatic & Digestive Properties

Just a teaspoon of fenugreek seeds adds a lovely aroma and a subtle bitterness that balances the spice. Plus, it’s great for digestion.

Oil: Selecting the Best Oil for Pickling

Traditionally, sesame oil or groundnut oil are used for pickling. I personally prefer groundnut oil for its mild flavour. You can use any neutral-flavoured oil, but avoid olive oil as it has a strong flavour that will overpower the pickle.

Step-By-Step Instructions

Alright, let’s get pickling!

1. Wash and thoroughly dry the citron. Slice it into spirals, then into medium-sized pieces, carefully removing all the seeds.
2. Dry roast the fenugreek seeds in a pan over medium heat until fragrant – about 2-3 minutes. Be careful not to burn them! Set aside to cool.
3. Heat ½ tsp oil in the same pan. Roast the asafoetida (hing) until aromatic – it should only take a few seconds. Remove from the pan immediately to prevent burning.
4. In the same pan, roast the dried red chillies until they become slightly crisp. Let them cool completely.
5. Grind the roasted asafoetida and fenugreek seeds into a fine powder.
6. Separately, grind the rock salt and roasted red chillies into a coarse powder. I like to use a mortar and pestle for this, but a spice grinder works too.
7. Combine the red chilli powder, hing-fenugreek powder, turmeric powder, and rock salt in a large bowl. Mix everything well.
8. Add the citron pieces to the spice blend, ensuring each piece is evenly coated. Cover the mixture and let it sit.
9. Now comes the patience part! For the next 4-5 days, stir the pickle daily with a dry spoon. This helps with fermentation and prevents mold.
10. Once the citron has softened, transfer the pickle to an airtight glass jar. Store it in the refrigerator for up to a month. For room temperature storage, temper a little mustard seeds in hot oil and add to the pickle – consume within 10 days.

Expert Tips

A few things I’ve learned over the years…

Achieving the Right Texture

The citron should be tender but still have a bit of bite. If it’s too soft, it’ll become mushy.

Ensuring Proper Fermentation

Stirring daily is key! You’ll notice the citron releasing its juices – that’s a good sign.

Preventing Mold Growth

Always use a dry spoon when stirring, and make sure the citron is completely dry before you start.

Variations

Want to make it your own? Here are a few ideas:

Vegan Narthangai Pickle

This recipe is naturally vegan! Just double-check your asafoetida source, as some contain wheat flour.

Spice Level Adjustments (Mild, Medium, Hot)

Reduce the number of red chillies for a milder pickle. Add more for a fiery kick! My friend, Priya, loves to add a few bird’s eye chillies for extra heat.

Regional Variations (Tamil Nadu, Kerala, Andhra Pradesh)

Each region has its own twist. Some add mustard seeds, curry leaves, or even a touch of jaggery for sweetness.

Festival Adaptations (Pongal, Onam)

Narthangai pickle is a must-have during Pongal in Tamil Nadu and Onam in Kerala. It’s a festive treat!

Serving Suggestions

This pickle is amazing with rice, curd rice, or even just a simple roti. It’s also a fantastic accompaniment to South Indian breakfasts like idli and dosa.

Storage Instructions

Refrigerated, it’ll last for about a month. For room temperature storage, ensure you temper mustard seeds in oil and add it to the pickle. Consume within 10 days. Always use a clean, dry spoon when taking pickle out of the jar.

FAQs

Got questions? I’ve got answers!

What is Narthangai and where can I find it?

Narthangai is an unripe citron fruit, commonly used in South Indian pickles. You can find it at Indian grocery stores, especially those specializing in South Indian produce.

Can I use a different type of salt in this recipe?

No, please don’t! Rock salt is essential for the fermentation process. Table salt will inhibit fermentation and affect the flavour.

How do I know if the pickle has fermented properly?

You’ll notice the citron releasing its juices and becoming slightly softer. It will also develop a tangy aroma.

What if I don’t have asafoetida (hing)? Is there a substitute?

Asafoetida is pretty unique, but if you absolutely can’t find it, you can try a pinch of garlic powder. It won’t be the same, but it will add some savoury flavour.

How long does Narthangai pickle typically last?

Refrigerated, it lasts about a month. At room temperature (with mustard seed tempering), about 10 days.

What type of oil is best for making this pickle?

Traditionally, sesame or groundnut oil are used. I recommend groundnut oil for its mild flavour.