Narthangai Pickle Recipe – Authentic Indian Citrus & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Narthangai Pickle Recipe – Authentic Indian Citrus & Tamarind Delight

Introduction

Oh, Narthangai pickle! Just the aroma transports me straight back to my grandmother’s kitchen. This isn’t just a pickle; it’s a little jar of sunshine, a burst of tangy, spicy goodness that brightens up any meal. I first made this myself when I was craving a taste of home, and honestly, it’s been a family favorite ever since. It’s a bit different from your everyday mango pickle, and trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Narthangai pickle is a delightful blend of citrusy tang from the Narthangai fruit, the sourness of tamarind, and a beautiful warmth from spices. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect with a simple curd rice, as a side with your favorite South Indian meals, or even as a flavour boost in sandwiches!

Ingredients

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

• 2 Narthangai/Kolingikai
• 1 big lemon size Tamarind
• 2-3 tbsp Salt
• 1 tbsp Jaggery
• 3 tbsp Cooking Oil
• 1 tbsp Mustard seeds
• 1 tsp Urad dal
• 0.5 tsp Hing/Asafetida
• 15-20 Green chilly
• 1 sprig Curry leaves
• 1 tbsp Fenugreek seeds
• 1 tsp Turmeric powder
• 0.5 tsp Asafetida

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Narthangai/Kolingikai: We’ll dive deeper into this unique fruit below!
• Tamarind: I prefer using a good quality, sour tamarind. You want it to be sticky and pliable, not brittle.
• Fenugreek Seeds & Hing: These two are a powerhouse of flavour. Don’t skip them! Roasting the fenugreek seeds really brings out their aroma.
• Jaggery: Adds a lovely sweetness that balances the sourness. You can use palm jaggery for a more authentic flavour.
• Green Chillies: Adjust the quantity based on your spice preference. I like to use a mix of green chillies for a more complex heat.

Narthangai/Kolingikai: Understanding This Unique Citrus Fruit

Narthangai, also known as Kolingikai, is a unique citrus fruit popular in South Indian cuisine, especially in Tamil Nadu. It looks a bit like a small, bumpy orange. The flavour is intensely citrusy, but with a slightly bitter edge – which is perfect for pickling! It can be a little tricky to find outside of India, but specialty Indian grocery stores often carry it.

Tamarind: Choosing the Right Type & Flavor Profile

Tamarind is the backbone of this pickle’s tangy flavour. Look for a block of tamarind that’s not too hard or too brittle. A good tamarind will be sticky and easily breakable. The sourness varies between varieties, so taste a tiny bit before using to adjust the quantity accordingly.

Fenugreek Seeds & Hing: The Aromatic Powerhouse

Fenugreek seeds (methi) and asafoetida (hing) are essential for that authentic South Indian flavour. Roasting the fenugreek seeds enhances their nutty aroma. Hing has a pungent smell in its raw form, but it mellows out beautifully when cooked, adding a savoury depth to the pickle.

Regional Variations in Spice Levels & Ingredients

Every family has their own twist on this pickle! Some people add a pinch of red chilli powder for extra heat. Others might include a few cloves or cardamom for a more fragrant flavour. In some regions, a small piece of ginger is also added to the tempering. Feel free to experiment and make it your own!

Step-By-Step Instructions

Let’s get cooking!

1. Start by soaking the tamarind in warm water for about 30 minutes. Once softened, extract the juice and set aside.
2. Now, slice the Narthangai into concentric circles, carefully removing the seeds and dicing the fruit into small cubes.
3. In a dry pan, roast the fenugreek seeds until they turn golden brown. Grind them into a fine powder along with the turmeric powder and hing.
4. Heat the cooking oil in a kadai (a deep, heavy-bottomed pan). Add the mustard seeds and let them splutter. Then, add the urad dal, curry leaves, green chillies, and hing. Sauté until fragrant.
5. In a pressure cooker, combine the diced Narthangai, the tempered spices, tamarind juice, salt, the ground spice mix, and jaggery. Add enough water to just cover the ingredients.
6. Pressure cook for 2-3 whistles. Once the pressure has released, simmer the pickle for a few minutes to reduce any excess liquid.
7. Let the pickle cool completely before storing it in an airtight container.

Expert Tips

• Achieving the Perfect Balance of Sweet, Sour & Spicy: Taste as you go! Adjust the jaggery and tamarind to your liking.
• Preparing Narthangai for Optimal Texture: Dicing the Narthangai into small, even cubes ensures it absorbs the flavours well and has a pleasant texture.
• Using a Pressure Cooker vs. Traditional Methods: A pressure cooker speeds up the process significantly. Traditionally, this pickle is cooked in a clay pot over low heat for several hours.

Variations

• Vegan Narthangai Pickle: This recipe is naturally vegan!
• Gluten-Free Narthangai Pickle: Also naturally gluten-free.
• Adjusting the Spice Level (Mild to Hot): Reduce or increase the number of green chillies. You can also add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and mild spice.
• Festival Adaptations (Pongal, Onam): This pickle is a staple during festivals like Pongal and Onam in South India.

Serving Suggestions

This pickle is incredibly versatile!

• Serve it with a simple bowl of curd rice – it’s a classic combination.
• Enjoy it as a side dish with idli, dosa, or vada.
• Add a spoonful to your favourite South Indian meals for a flavour boost.

Storage Instructions

Store the cooled pickle in an airtight container in a cool, dry place. It will keep for several weeks, even months, if stored properly. Just make sure to use a clean, dry spoon each time you take some out.

FAQs

• What is Narthangai and where can I find it? Narthangai is a unique citrus fruit used in South Indian cooking. You can find it at specialty Indian grocery stores.
• Can I use lime instead of Narthangai? While you can use lime in a pinch, the flavour won’t be the same. Narthangai has a distinct bitterness that lime lacks.
• How long does this pickle last? Properly stored, this pickle can last for several weeks, or even months.
• What is the role of jaggery in this pickle? Jaggery balances the sourness of the tamarind and adds a subtle sweetness.
• Can I adjust the amount of tamarind used? Absolutely! Taste the tamarind juice and adjust the quantity based on your preference.
• Is it possible to make this pickle without a pressure cooker? Yes, but it will take much longer. You can cook it in a heavy-bottomed pot over low heat for several hours, stirring occasionally.