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Narthangai Oorugai-Citron Pickle Recipe-Easy Pickle Recipes

May 22, 2016 by PadhuSankar 6 Comments

Narthangai is known as citron or bitter lemon in English. This pickle is extremely easy to make and taste very delicious with curd rice. Today we will learn how to make Narthangai Oorugai/citron pickle following this easy recipe with step wise pictures. 

Narthangai Oorugai-Citron Pickle

Narthangai Oorugai-Citron Pickle


Narthangai Oorugai-Citron Pickle

 Prep Time : 20 mins

 Yields:1 1/4 cup
 Recipe Category: Pickle
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Citron/Narthangai – 1/2 kg (unripe)
   Dried Red Chillies – 20 grams or 20 red chillies (long variety)
   Rock Salt – 120 grams
   Hing/Asafoetida (katti perungayam) – 15 grams
   Turmeric powder – 1/2 tsp
   Fenugreek seeds – 1 tsp
   Oil- 1/2 tsp

Preparation and Method 


Wash narthangai and wipe it dry with a towel. Cut into spirals and then into medium sized pieces. Remove the seeds as much as possible.

Dry roast fenugreek seeds and keep it aside.

Heat 1/2 tsp of oil, roast asafoetida and remove from the pan. (katti perungayam/compound hing give a nice flavor to the pickle, so if you can get katti perungayam, it is preferable to use that instead of ready made hing powder).

In the same pan, roast red chillies and keep it aside.

Citron Pickle Recipe

In a mixie, powder hing and fenugreek seeds together.

Powder salt and red chillies separately.

Now mix red chilli powder, hing + fenugreek powder, turmeric powder and salt together.

how to make narthangai pickle

Add the powder to the cut narthangai and mix well. Keep it covered. Mix well with a dry spoon every morning and keep it covered.

As the skin of the citron lemon is very hard, you can use it after 4-5 days. Make sure to mix it everyday.

South Indian Narthangai Oorugai recipe

Storage – Store it in a glass bottle or in an airtight container in the refrigerator. Stays good for more than a month.

If you want to store at room temperature, heat 2 tbsp of oil, add mustard seeds, once it splutters, add to the pickle and mix well. Use it within 10 days. Make sure to mix it well everyday.

Enjoy it with curd rice (thayir sadam). 

Check out more Pickle Varieties 

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Filed Under: Pickles, Quick recipes, Uncategorized Tagged With: South Indian recipes, Uncategorized




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Reader Interactions

Comments

  1. Padma kesuki

    May 23, 2016 at 4:57 am

    Easy pickle recipe for beginners lik me..

    Reply
  2. Unknown

    August 27, 2018 at 9:22 am

    Why can't we keep it in room temperature for a long time ,,any solution for this ,,,generally I keep.my lemon pickles out

    Reply
  3. Reddy

    November 25, 2019 at 3:10 am

    A pickle recipe that requires pickles to be refrigerated doesnt make sense at all.

    Reply
    • PadhuSankar

      November 27, 2019 at 7:36 am

      Very true but now a days, they are adding all kinds of chemicals to the fruits and veggies to make them grow quickly, increase their shelf life. So it is not like earlier days when we can keep all the pickles at room temperature. At times they might get spoiled.

      Reply
  4. Anjali

    February 6, 2023 at 12:11 pm

    Padhu, so we refridgerate after five days, right? First five days it is at room temperature to get pickled? Thanks.

    Reply
    • PadhuSankar

      February 11, 2023 at 4:38 am

      Not required usually but now-a-days, they add all things to make it grow faster, so at times it gets spoiled. Normally
      we don’t keep narthangai, lemon, vagu manga etc in the fridge.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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