Ingredients

• 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