Kidarangai -Citron Pickle

Recipe by
Total Time:
5 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 5 - kidarangai
  • 3 tsp - salt or as per taste
  • 1 tsp - methi seeds
  • 50 g - red chilli powder
  • 2 tbsp - gingili oil
  • 1 tsp - mustard seeds
  • 1 tsp - asafetida

How to Make Kidarangai -Citron Pickle

  • Wash kidarangai, wipe with a cloth to remove excess moisture. Cut into small pieces.
  • Add salt to the pieces in a ceramic jar and toss well
  • Put it in a dry jar, closed and keep it closed. Shake well daily once for about 4, 5 days.
  • Wait till it turns very soft before making pickle.
  • After water oozes out from the kidarangai top this with the red chilli powder and stir well.
  • Dry fry the fenugreek seeds in medium flame for a few seconds until they start to crackle and then turn off the heat and powder it.
  • Add fenugreek powder and asafoetida powder to the pickle.
  • Heat 1/2 cup gingili oil and temper with 1 tsp mustard seeds and cool.
  • Now add this oil to the pickle. Mix well thoroughly.
  • Serve with rice.
  • Recipe courtesy: Jaisruchi